Pasta with Bolognese Sauce

Recipe courtesy of wrysmyguy

Serves 4-6

½ oz. dried Porcini Mushrooms
½ cup water
1 ¼ cups sweet white wine (Gewürztraminer. Riesling
and White Zinfandel work great)
½ small carrot peeled and chopped into ½ inch pieces
½ small onion chopped into rough ½ inch pieces
3 oz. Pancetta cut into 1-inch pieces
1 28 oz. can whole tomatoes
1 ½ tablespoons unsalted butter
1 clove garlic minced
1 tsp sugar
1 ¼ lb meatloaf mix (do not use only ground beef)
1 ½ cups whole milk
2 Tbsp tomato paste
Ground black pepper to taste
¼ tsp salt
1 lb. pasta
Fresh Parmesan cheese grated for serving

Rinse the mushrooms in a small strainer under cool
running water; drain. Add to ½ cup water, cover and
microwave on high for 30 seconds. Let stand until the
mushrooms soften (5 minutes). Mince the mushrooms and
reserve the liquid for later.

Bring the wine to a simmer in a 10 inch non-stick
skillet (this works better than a Dutch oven) over
medium heat; reduce the heart to low and simmer until
the wine is reduced to 2 Tbsp. (about 20 minutes). Set
aside.

While the wine is reducing, pulse the carrots in a
food processor until broken down into rough ¼ inch
pieces. Add the onion until the vegetables are broken
down into 1/8 inch pieces. Transfer to a small bowl.
Process the mushrooms until well ground (about 15
seconds). Add the mushrooms to the carrot/onion
mixture. Process the pancetta until the pieces are
about ¼ inch each. Transfer to a small bowl. Process
the tomatoes with their juice until chopped fine.

Heat and butter the skillet you used to reduce the
wine and add the pancetta. Cook until well browned
(about 2 minutes). Add the carrot, onion and mushrooms
and continue to cook, stirring frequently for another
4 minutes. Add the garlic and sugar and cook for
another 230 seconds. Add the meatloaf mix. Breaking it
into 1 inch pieces. After 1 minute add the milk and
continue to break up the pieces of meat into ½ inch
pieces. Bring to a simmer, reduce the heat and
continue to cook and break up the meat until most of
the liquid has evaporates (about 20 minutes). Stir in
the tomato paste and cook another 1 minute. Add the
tomatoes, mushroom water, ¼ tsp salt, and pepper and
cook for another 12-15 minutes. Stir in the wine and
cook for another 5 minutes. Serve over pasta and
garnish with cheese.