Meatloaf Braised In Porcini Tomato Sauce

1. 1

   Soak 2 oz Porcini mushrooms in 2 cups hot water

2. 2

   Chop and saute pancetta; remove from pan

3. 3

   Saute diced onion; add garlic, rosemary, thyme, marjoram, smoked paprika,salt and pepper

4. 4

   Combine half pancetta, veg and herb mixture

5. 5

   Chop two tablespoons sun dried tomatoes, add to mixture

6. 6

   Strain and chop porcinis, reserving juice. Add half to veg mixture

7. 7

   Grate bread crumbs (1 cup) - add to mixture

8. 8

   Chop 4 slices Provolone - add to mixture

9. 9

   In a separate bowl, combine meats, mixing lightly; add veg and herb mixture, combining lightly.

10. 10

    Beat 2 eggs, add 1 tsp Worcestershire, add half strained porcini juice; add to meat mixture, mixing with hands to combine.

11. 11

    Form into small loaves (4) and saute each until browned on all sides

12. 12

    Place in roasting pan with simmering sauce, bake until cooked (30-40 minutes)

13. 13

    Sauce:

14. 14

    Saute 1 onion, 1 red bell pepper, several cloves garlic

15. 15

    Add can plum tomatoes

16. 16

    Add two tblsp diced sun-dried tomatoes

17. 17

    Season with rosemary, thyme, marjoram, dash allspice, dash cinnamon, crushed red pepper

18. 18

    Add remaining porcini juice remaining pancetta, remaining diced porcinis, 1 cup red wine

19. 19

    Simmer 20 minutes or so.

* Per serving · 4 servings · Values may vary.