Quick Bolognese Sauce

Directions

1. 1
   Cover the porcini with boiling water and let stand until softened, about 20 minutes.
2. 2
   Drain the mushrooms, reserving 1/4 cup of the soaking liquid.
3. 3
   Finely chop the porcini.
4. 4
   Meanwhile, in a large saucepan, heat the oil until shimmering.
5. 5
   Add the veal, pork and a generous pinch each of salt and pepper; cook over moderate heat, breaking up the meat with a spoon, until barely pink, about 7 minutes.
6. 6
   Add the onion and rosemary and cook until the onion is softened and just starting to brown, about 7 minutes.
7. 7
   Add the garlic and chopped porcini to the meat and cook until fragrant, about 2 minutes.
8. 8
   Add the wine and the 1/4 cup of porcini soaking liquid and cook, stirring occasionally, until almost evaporated, about 5 minutes.
9. 9
   Add the stock and marinara sauce and bring to a boil.
10. 10
    Cover partially and cook over moderately low heat until slightly reduced, about 7 minutes.
11. 11
    Stir in the parsley and 2 tablespoons of the grated cheese.
12. 12
    Transfer to a bowl and garnish with the remaining 2 tablespoons of grated cheese.