1/2 teaspoon Dried Porcini Mushroom, Finely Chopped andSteeped in 1-1/2 Tablespoons of Boiling Water
1/8 teaspoon Nutmeg (Freshly Grated or Ground)
3 cups Low Sodium Chicken Stock
1 tablespoon Parsley, Chopped
1 teaspoon Fresh Thyme, Chopped
1. In a heavy gauge pot over high heat, crumble theWahlburgers Meatloaf-Meatball Blend and sauté. When fully browned and cooked, strain off and setin a mixing bowl.
2. Turn the heat to medium high, add back 2 tablespoonsof the rendered fat back into the pot and add the pancetta/bacon, garlic, onionand carrots to the pot and cook. Stir and cook until the onions aretranslucent, and the pancetta/bacon has rendered. Add the WahlburgersMeatloaf-Meatball blend back into the pot and mix.
3. Add the milk and cook until fully evaporated
4. Add the wine and cook until fully evaporated
5. Add the porcini mix, the nutmeg, crushedtomatoes and chicken stock and stir until it is fully incorporated.
6. Add the herbs and turn down to a medium simmerand cook out of the liquid, about an hour. Season with salt and pepper.
