Salsa Intravaia (A meat and wild mushroom sauce)

Name: Salsa Intravaia (A meat and wild mushroom sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried Italian mushrooms, preferably porcini; 6 tablespoons butter; 5 tablespoons olive oil; 1/4 cup finely chopped onion; 2 teaspoons finely minced garlic; 2 tablespoons finely chopped celery; 2 tablespoons finely chopped carrot; 3 tablespoons ground beef; 1/4 cup ground lean pork; 3 tablespoons ground prosciutto; Salt to taste if desired; Freshly ground pepper to taste; 1 bay leaf; 1/4 cup dry red wine; 1/2 cup peeled, seeded, finely chopped ripe tomatoes; 1/4 cup dry white wine; 1 cup heavy cream; 2 tablespoons finely chopped parsley; 1/4 cup freshly grated Parmesan cheese

Servings: persons

1 1/2 cups dried Italian mushrooms, preferably porcini
6 tablespoons butter
5 tablespoons olive oil
1/4 cup finely chopped onion
2 teaspoons finely minced garlic
2 tablespoons finely chopped celery
2 tablespoons finely chopped carrot
3 tablespoons ground beef
1/4 cup ground lean pork
3 tablespoons ground prosciutto
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf
1/4 cup dry red wine
1/2 cup peeled, seeded, finely chopped ripe tomatoes
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese

1
Place the mushrooms in a mixing bowl, and add warm water to cover.
2
Let stand 30 minutes.
3
Heat half of the butter and the oil in a skillet, and add the onion, garlic, celery and carrot.
4
Cook, stirring, about 3 minutes.
5
Add the ground meats and cook, stirring and chopping with the side of a kitchen spoon to break up any lumps.
6
Sprinkle with salt and pepper, and cook 3 minutes.
7
Add the bay leaf and red wine.
8
Cook over moderately high heat, stirring, for 3 minutes.
9
Add tomatoes and cook 3 minutes more.
10
Drain the mushrooms.
11
Squeeze and chop them.
12
There should be about 1/2 cup.
13
Add them to the meat mixture.
14
Stir.
15
Add the white wine, and continue cooking 10 minutes.
16
When ready to serve, heat the remaining 3 tablespoons of butter in a large, heavy skillet, and when it starts to brown, add the meat mixture.
17
Add the cream and parsley and blend.
18
Add the pasta, toss, and sprinkle with cheese.
19
Serve with more cheese on the side.

655

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups dried Italian mushrooms, preferably porcini, 6 tablespoons butter, 5 tablespoons olive oil, 1/4 cup finely chopped onion, and more.

Yes, Salsa Intravaia (A meat and wild mushroom sauce) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!