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1
In a large skillet, heat the oil over medium heat.
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2
Add the onions and cook gently to sweat for about 2 minutes.
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3
Do not let the onions caramelize.
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4
Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
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5
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together.
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6
Cook for about 2 minutes and season with salt and pepper to taste.
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7
Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
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8
Add the porcini juice to the meat and cook for 1 minute to evaporate.
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9
Add the veal stock and cook for 2 minutes.
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10
Add the marinara and the wine.
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11
Reduce the heat and simmer for 3 to 4 minutes.
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12
Stir in the parsley.
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13
Toss 2 tablespoons of the Parmesan into the sauce to help it bind.
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14
Add some reserved pasta water, as necessary, if the sauce appears too dry.
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15
Top with the remaining Parmesan.
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16
2 tablespoons extra-virgin olive oil
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17
1/2 cup minced onion
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18
1 tablespoon chopped fresh Italian parsley leaves
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19
1 large clove garlic, minced
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20
4 cups fresh tomato puree
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21
1 large fresh basil stem with leaves removed
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22
1 teaspoon sea salt, preferably gray salt
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23
Pinch baking soda or sugar, if needed
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24
Heat the olive oil in a large non-reactive pot over moderate heat.
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25
Add the onion and saute until translucent, about 8 minutes.
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26
Add the parsley and garlic and cook briefly to release their fragrance.
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27
Add the tomatoes, basil and salt.
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28
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot.
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29
The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
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30
If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
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31
Taste and adjust the seasoning.
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32
If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes.
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33
If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
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34
Remove the basil stem before serving.
