Hearty Beef and Porcini Mushroom Tomato Sauce
Elevate your pasta night with this rich and flavorful Hearty Beef and Porcini Mushroom Tomato Sauce! Brimming with umami from rehydrated porcini mushrooms and caramelized aromatics, this slow-simmered sauce blends tender ground beef, San Marzano tomatoes, and a splash of dry red wine for a luxurious depth of flavor. A touch of butter at the end adds a velvety finish, while rustic herbs and a hint of crushed red pepper create the perfect balance of comfort and complexity. Ideal for topping pasta, creamy polenta, or layering into lasagna, this versatile sauce is a true crowd-pleaser. Plus, it’s simple to prepare and ready to fill your home with the mouthwatering aroma of Italian-inspired cooking!
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Recipe Information
Ingredients
- 1 oz dried porcini mushrooms
- 1 cup hot water
- 2 tbsp olive oil
- 1 medium, finely diced yellow onion
- 1 small, finely diced carrot
- 1 small, finely diced celery stalk
- 3 minced garlic cloves
- 1 lb ground beef
- 28 oz canned whole San Marzano tomatoes
- 2 tbsp tomato paste
- 1 cup dry red wine
- 0.75 cup reserved porcini mushroom soaking liquid
- 1 whole bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp crushed red pepper flakes
- 1 tsp (plus more to taste) salt
- 0.5 tsp (plus more to taste) black pepper
- 2 tbsp butter
- 2 tbsp (chopped, optional) fresh parsley
Instructions
Place the dried porcini mushrooms in a small bowl and cover with 1 cup of hot water. Let them soak for 20 minutes, then strain, reserving 3/4 cup of the soaking liquid. Chop the rehydrated mushrooms and set aside.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Add the ground beef to the pot, breaking it into smaller pieces with a spoon. Cook until browned and no longer pink, about 7-10 minutes.
Stir in the chopped porcini mushrooms, tomato paste, and dry red wine. Cook for 3-4 minutes, allowing the wine to reduce slightly.
Crush the canned San Marzano tomatoes by hand or with a spoon, and add them to the pot along with their juices.
Pour in the reserved porcini mushroom soaking liquid, being careful to avoid any grit at the bottom.
Season the sauce with the bay leaf, dried oregano, dried thyme, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Bring the sauce to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let the sauce simmer for 1 hour, stirring occasionally to prevent sticking.
After an hour, remove the lid and stir in the butter for added richness. Taste and adjust seasonings as needed.
Serve hot over cooked pasta, creamy polenta, or use as a filling for lasagna. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 2995 mg | 130% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.1 g | ||
| Protein | 96.5 g | 193% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 285 mg | 22% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4011 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
