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Ingredients:

Serves 4

6 Tbs. extra-virgin olive oil
1/2-cup chopped onions
8 oz. (1 cup) ground veal
4 oz. (1/2-cup) ground pork
freshly-ground black pepper
2 Tbs. dry porcini mushrooms, soaked in water for 15 minutes and chopped (reserve the mushroom water)
1 tsp. chopped rosemary
1/3-cup white wine
1/4-cup tomato puree
3/4-cup veal stock
1/3-cup freshly grated Parmesan cheese, divided
1 Tbs. finely chopped parsley
1 Tbs. chopped garlic
Gray salt

Directions:

1. In a large skillet, heat the oil over medium heat.
   
2. Add the onions and sweat for about 2 minutes.
   
3. Sprinkle with salt. Do not let the onions caramelize.
   
4. Add the garlic, more salt and cook about 1 minute, or until garlic in lightly browned.
   
5. Add the veal and pork, breaking the meat apart with a wooden spoon to keep it from clumping together.
   
6. Cook for about 2 minutes and season with salt and pepper to taste.
   
7. Add the mushrooms and rosemary and continue to cook for about 4 minutes, evaporating any liquid and caramelizing the meat.
   
8. Add the wine and mushroom water to the meat and cook for 1 minute to reduce.
   
9. Add the tomato sauce and veal stock and cook for 2-3 minutes.
   
10. Reduce the heat and simmer for 3-4 minutes.
    
11. Toss 2 tablespoons of the Parmesan into the sauce to bind it. Add some water if sauce appears dry.
    
12. Top with parsley and remaining Parmesan.