One could call this sauce “Bolognese with mushrooms,” but then we would open up a discussion on what a Bolognese should be, and I am too impatient for that. In any case, this sauce was rich and fabulous, made by following the recipe for the classic Bolognese (or at least what I consider classic), but then adding some fried mushrooms to the mix. And yes, I used a can of tomatoes and the leftover Amarone, thank you for asking.
When I made this, the day was one of the first really cold autumn days, and it just hit the spot.
Minced meat, pancetta, and mushroom sauce
Sauté onions, celery, and carrot in olive oil until soft. Add garlic and cubes of smoked pancetta and fry until pancetta is golden. In the meantime, fry 500 g minced beef in a separate pan until golden brown. When ready, add the beef to the sauté mix, season with salt, add one can of chopped tomatoes, 2 dL red wine, and bring to the boil. Let simmer gently.
About 45 min into the cooking, sauté a mix of sliced mushrooms in olive oil and plenty of salt, with rosemary and thyme. When the mushrooms are golden brown, add them to the meaty sauce.
After the sauce has had about an hour and a half of cooking, boil the water for pasta. Cook the pasta, marry it to the sauce with a generous grating of parmesan.
Enjoy with a side of lettuce or shredded cabbage.