Hearty Beef And Porcini Mushroom Tomato Sauce Food

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HEARTY MEAT SAUCE

2022-03-14



Hearty Meat Sauce image

Season beef with dried herbs, and simmer it low and slow with tomatoes until the flavors meld to perfection.

Provided by Food Network Kitchen

Time 1h50m

Yield 6-8 servings, makes about 8 cups

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 small onion, chopped
  • 1 carrot, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • Two 28-ounce cans whole peeled tomatoes, coarsely crushed
  • 1 1/2 teaspoons sugar
  • Kosher salt and freshly ground black pepper
  • 8 ounces ground beef
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 cup freshly grated Parmesan, plus more for serving
  • [For Serving:] Hot cooked pasta

Steps:

  • Heat the oil in a medium Dutch oven or pot over medium heat. Add the red pepper flakes and stir for 15 seconds. Add the onion and carrot and cook, stirring occasionally, until the onion is golden brown, 10 to 15 minutes. Stir in the garlic and cook until soft, about 1 minute. Stir in the tomato paste and cook until brick red, about 1 minute. Add the crushed tomatoes with their juices, the sugar, 1 teaspoon of salt and a few grinds of pepper. Bring to a simmer. Partially cover the pot and continue to simmer the sauce for 15 minutes, adjusting the heat as needed to maintain a simmer.
  • Meanwhile, heat a large nonstick skillet over medium-high heat. Add the beef, oregano, rosemary and thyme. Sprinkle with salt and pepper. Cook the meat, breaking up with a wooden spoon, until it browns, about 5 minutes. Stir the meat into the sauce and continue to simmer, partially covered, stirring occasionally, until thickened and the flavors have blended, about 1 hour. Add a splash of water if the sauce becomes too thick. Stir the Parmesan into the sauce and adjust the seasoning with additional salt and pepper. Serve over hot pasta with extra cheese for topping.

TOMATO SAUCE WITH DRIED PORCINI MUSHROOMS

2022-03-14



Tomato Sauce with Dried Porcini Mushrooms image

A handful of dried Porcini mushrooms transform this tomato sauce into something hearty and full of flavour.

Provided by Alma Beatrice

Categories     Other Sauces

Time 1h15m

Number Of Ingredients 9

Ingredients:

  • 25g dried porcini mushrooms
  • 2 small tins of san marzano tomatoes or a jar of tomato passata
  • clove of garlic
  • extra virgin olive oil
  • chilli pepper - fresh, in oil or powdered
  • salt
  • pinch of sugar
  • half a glass of dry white wine
  • parmesan or pecorino cheese if desired

Steps:

  • 1. Soak the dried Porcini mushrooms in warm water for at least 30 minutes (retain the water after soaking)
  • 2. Heat the olive oil, chopped chilli pepper and garlic in a frying pan.
  • 3. Add the mushrooms and chilli powder (if not using fresh or chopped chilli in oil).
  • 4. Add the white wine and allow to evaporate over high heat.
  • 5. Add the tomatoes, a pinch of sugar and salt, stir and cook on a medium heat for 5 minutes covering with a lid.
  • 6. Remove the lid and continue to cook on a low heat for another 10-15 minutes.
  • 7. Remove the clove of garlic and pour the sauce onto the drained pasta, mix well.
  • 8. Buon Appetito! See this recipe at VORREI: http://blog.vorrei.co.uk/tomato-sauce-dried-porcini-mushrooms

BEEF, BARLEY AND DRIED MUSHROOM SOUP

2022-03-14



Beef, Barley and Dried Mushroom Soup image

Make and share this Beef, Barley and Dried Mushroom Soup recipe from Food.com.

Provided by Rita1652

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients:

  • 1 tablespoon olive oil
  • 1 red onion, diced
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 3 cloves garlic, minced
  • 1/4 cup dried funghi porcini, stems discarded
  • 1/4 cup dried shiitake mushroom, stems discarded
  • 1 lb beef, cubed
  • 1 lb ground beef or 1 lb ground turkey
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 chipotle chile in adobo, diced
  • 6 cups water, if possible bottled or filtered
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef base
  • 3 ounces tomato paste
  • 1 teaspoon dried oregano
  • 1 fresh bay leaf
  • 1/2 cup barley

Steps:

  • Soak mushrooms in hot water to cover set aside.
  • In a large heavy bottom pot heat oil and saute onions, garlic, celery and carrots to slightly wilted.
  • Season beef cubes generously with salt and pepper then add to onion mixture to brown.
  • Remove mushrooms and rough cut reserve the strained liquid.
  • Add ground meat, chipotle pepper, and chopped mushrooms to pot and brown.
  • Add to the 6 cups of water strained liquid from mushrooms, Worcestershire sauce, beef base, and tomato paste stir to blend and add to pot along with the oregano and bay leaves.
  • Bring to a boil and simmer for 30 minutes.
  • Add barley and simmer an hour.
  • Taste and season with salt and pepper if needed.

Top Asked Questions

  1. How to cook porcini pasta?
    Put the dried porcini into a small bowl, cover with 300ml boiling water and set aside. Season the beef well with salt and pepper. Heat a large casserole over a medium-high heat with 2 tbsp of the olive oil. When the oil is hot, add the beef in batches and sear on all sides. As each batch is browned, remove from the pan and set aside.
  2. What is a good recipe for porcini mushrooms?
    Ingredients 1 1/2 ounces dried porcini mushrooms. 1 cup warm water 2 tablespoons olive oil. 1 cup chopped onion 1 tablespoon butter, room temperature. 1 tablespoon all purpose flour
  3. Can you eat porcini mushrooms?
    It’s safe to eat their caps and stems, although they can’t be eaten raw. Hence, you should sautée, braise, fry, grill, or stew them first, ideally in medium heat. Whip up a fresh porcini mushroom recipe and serve it as a main dish for lunch or dinner, or a side dish or topping for risotto or pasta recipes.
  4. How to cook beef in creamy mushroom sauce?
    Tips on How to Make Beef in Creamy Mushroom Sauce For a more tender chew, cut the beef across the grain. Dredging the beef in flour before pan-frying keeps it moist and tender as well as helps thicken the mushroom gravy. Do not overcrowd the pan and sear on high heat so the meat will brown nicely.

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