Ingredients

• 4 to 6 dried porcini mushrooms
• 6 tablespoons extra-virgin olive oil
• 1/2 cup chopped onions
• 1 tablespoon chopped garlic
• 1 teaspoon minced fresh rosemary
• 8 ounces (1 cup) ground veal
• 4 ounces (1/2 cup) ground pork
• Salt (preferably gray sea salt) and freshly ground pepper
• 1/3 cup white wine
• 3/4 cup veal stock (or quality chicken stock)
• 1 tablespoon finely chopped fresh parsley
• 1/4 cup marinara sauce or tomato puree
• 2 tablespoons grated parmesan cheese, plus more for garnish

Instructions

1. Soak the mushrooms: Place the porcini in warm water; soak for 15 minutes. Drain, reserving the liquid, then chop the porcini. Start a large pot of salted water boiling for your pasta.
2. Saute the onions: Heat the olive oil in a large skillet over medium heat. Add the onions and cook gently to "sweat," about 2 minutes. Add the garlic and rosemary and cook for about a minute, or until the garlic is lightly browned.
3. Add the veal and pork: Stir in the meat, breaking it up with a wooden spoon. Cook 2 minutes; season with salt and pepper. Add the mushrooms; cook for about 4 minutes to caramelize the meat. Meanwhile, boil the pasta.
4. Finish the sauce: Add the wine and 2 tablespoons porcini juice; cook for 1 minute to evaporate. Add the stock and parsley; cook for 2 minutes. Add the marinara and 1/4 cup pasta cooking water; simmer for 3 to 4 minutes. Toss with cooked pasta and the parmesan. Garnish with more cheese.
5. Photograph by James Baigrie