Weeknight Pasta Bolognese

Ingredients

1⁄2 cup water
1⁄2 ounce dried porcini mushrooms, rinsed
1-1⁄4 cups sweet white wine
1 small carrot, peeled and cut into 1⁄2-inch pieces
1⁄3 cup finely chopped onion
3 ounces pancetta, sliced 1 inch thick and cut into 1-inch pieces
1 (28-ounce) can whole tomatoes
2 tablespoons unsalted butter
1 teaspoon sugar
1 small garlic clove, minced
1-1⁄4 pounds meatloaf mix
1-1⁄2 cups whole milk
2 tablespoons tomato paste
Salt
1⁄8 teaspoon pepper
1 pound spaghetti or linguine
Grated Parmesan cheese

Instructions

Microwave water and mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid.
Bring wine to simmer in 10-inch nonstick skillet and cook until reduced and measures 2 tablespoons, about 20 minutes; set aside.
Meanwhile, pulse carrot in food processor until broken down into rough 1⁄4-inch pieces, about 10 pulses. Add onion and pulse until vegetables are broken down to 1⁄8-inch pieces, about 10 pulses; transfer vegetables to small bowl. Process softened porcini until well ground, about 15 seconds, scraping down bowl as needed; transfer to bowl with onion and carrot. Process pancetta until pieces are no larger than 1⁄4 inch, 30 to 35 seconds, scraping down bowl as needed; transfer to separate bowl. Pulse tomatoes with their juice until finely chopped, 6 to 8 pulses.
Melt butter in 12-inch skillet over medium-high heat. Add pancetta and cook, stirring often, until well browned, about 2 minutes. Stir in chopped vegetable mixture and cook until vegetables are softened, about 5 minutes. Stir in sugar and garlic and cook until fragrant, about 30 seconds. Stir in meatloaf mix and cook, breaking meat into 1-inch pieces with wooden spoon, for 1 minute. Stir in milk and bring to simmer, breaking meat into 1⁄2-inch pieces. Continue to cook, stirring often, to break up meat into small pieces, until most of liquid has evaporated and meat begins to sizzle, 18 to 20 minutes longer. Stir in tomato paste and cook until combined, about 1 minute. Stir in chopped tomatoes, reserved porcini soaking liquid, 1⁄4 teaspoon salt, and pepper, bring to simmer, and cook until sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer until flavors meld, about 5 minutes. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄4 cup cooking water, then drain pasta and return it to pot. Add 2 cups sauce and 2 tablespoons pasta water to pasta and toss to combine. Add remaining cooking water as needed to adjust consistency. Serve, passing remaining sauce and Parmesan separately.

Weeknight Pasta Bolognese

Ingredients

Instructions

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