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Hearty Beef and Porcini Mushroom Tomato Sauce

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“This is a variation on the classic Italian bolognese sauce, the addition of the porcini mushrooms create a rich woodsy flavor. This is a hearty sauce with lots of flavor and tastes even better the second day! For a creamier sauce use only 1/4-1/3 cup whipping cream. This sauce freezes very well.”
3hrs 20mins
12 cups (approx)

Ingredients Nutrition


  1. Heat oil in a large heavy pot over medium heat.
  2. Add in onions, carrots, celery and dried chili flakes; sauté for about 8 minutes adding in the garlic the last 2 minutes.
  3. Add in the tomato paste and stir for 1 minute.
  4. Drain the porcini mushrooms (RESERVING the liquid).
  5. Add in mushrooms, beef and pork; cook stirring with a wooden spoon until the meat is browned (the meat must be browned, about 10-12 minutes) drain fat.
  6. Add in cream; cook for about 5 minutes.
  7. Add in wine, reserved mushroom water and allspice; cook for about 6-7 minutes, stirring occasionally.
  8. Add in the tomato sauce and stewed tomatoes with liquid; reduce heat to low and simmer for about 3 hours, stirring occasionally (make certain to uncover the last hour or so of cooking to reduce and thicken the sauce).
  9. Season with salt and pepper to taste and add in a couple teaspoons sugar if needed.

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