Total Calories: 179
1 Prepare the broth, if necessary. In a medium bowl, soak the mushrooms in the water for 30 minutes. Lift the mushrooms out of the soaking liquid. Strain the liquid through a paper coffee filter or a piece of dampened cheesecloth into a clean bowl and set aside. Rinse the mushrooms under running water, paying special attention to the base where soil collects. Finely chop the mushrooms.
2 Pour the oil into a large saucepan. Add the pancetta and cook over medium heat about 5 minutes. Add the carrot, onion, celery, and garlic and cook, stirring frequently, until tender and golden, about 10 minutes more. Add the veal and cook until lightly browned, stirring frequently to break up the lumps. Add the wine and cook 1 minute. Season to taste with salt and pepper.
3 Add the tomatoes, mushrooms, nutmeg, and reserved mushroom liquid. Bring to a simmer. Cook 1 hour or until the sauce is thickened. Serve hot. Can be made ahead and stored in an airtight container in the refrigerator up to 3 days or in the freezer up to 2 months.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.