Ingredients
1 lb each grouund beef, veal, pork (or combination as desired)
1 cup stale breadcrumbs grated off a baguette
4 sliced Provolone
2 oz dried Porcini Mushrooms
1 Package sliced Pancettta
2 sweet onions
10 cloves garlic, or to taste
2 tblsp fresh rosemary leaves
1 tblsp fresh marjoram
2 tsp fresh thyme leaves
1/2 tsp smoked paprika
1/8 tsp crushed red peppers
dash cinnamon
dash allspice
1 large can pluum tomatoes
4 tablespoons chopped sun dried tomatoes
1 red bell pepper, chopped fine
1 cup red wine
Preparation
Soak 2 oz Porcini mushrooms in 2 cups hot water Chop and sauté pancetta; remove from pan Saute diced onion; add garlic, rosemary, thyme, marjoram, smoked paprika,salt and pepper Combine half pancetta, veg and herb mixture Chop two tablespoons sun dried tomatoes, add to mixture Strain and chop porcinis, reserving juice. Add half to veg mixture Grate bread crumbs (1 cup) - add to mixture Chop 4 slices Provolone - add to mixture In a separate bowl, combine meats, mixing lightly; add veg and herb mixture, combining lightly. Beat 2 eggs, add 1 tsp Worcestershire, add half strained porcini juice; add to meat mixture, mixing with hands to combine. Form into small loaves (4) and sauté each until browned on all sides Place in roasting pan with simmering sauce, bake until cooked (30-40 minutes) Sauce: Saute 1 onion, 1 red bell pepper, several cloves garlic Add can plum tomatoes Add two tblsp diced sun-dried tomatoes Season with rosemary, thyme, marjoram, dash allspice, dash cinnamon, crushed red pepper Add remaining porcini juice remaining pancetta, remaining diced porcinis, 1 cup red wine Simmer 20 minutes or so.
