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| 1 |  | one-quarter-ounce package dried porcini mushrooms |
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| 1 | | large clove garlic |
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| 1 | | small onion(about 5 ounces), peeled and cut into quarters |
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| 2 | | small carrots, peeled and cut into chunks |
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| 1 | | large rib celery, strings removed, cut into chunks |
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| 1 | | pound veal shoulder, trimmed of all fat and cut into 1/4-inch dice |
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| 1/2 | | cup dry red wine |
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| 1/4 | | cup Tomato Sauce |
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| 3 1/2 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat |
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| 3/4 | | teaspoon salt |
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| 1/8 | | teaspoon freshly ground pepper |
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| 1/8 | | teaspoon freshly grated nutmeg |
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| 1 | | pound spaghetti |
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| 6 | | tablespoons freshly grated Parmesan cheese, optional |
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| | Olive-oil cooking spray |
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| | 1. Place mushrooms in a small bowl; cover with 1/2 cup boiling water. Let soak 15 minutes. Lift mushrooms from liquid, and chop medium fine; set aside. Strain liquid through cheesecloth; set liquid aside. |
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| | 2. Place garlic in food processor; process until finely chopped. Add onion; process until finely chopped. Transfer onions and garlic to a small bowl. Process carrots in food processor until coarsely chopped, about 15 pulses. Add celery; process until carrots and celery are finely chopped; set aside. |
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| | 3. Spray medium-high, straight-sided skillet with olive-oil spray; place over medium-low heat. Add vegetables, cover, and cook until translucent, about 7 minutes. |
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| | 4. Add veal, and raise heat to high; cook until veal turns opaque, about 5 minutes. Add wine; cook until evaporated. Stir in tomato sauce, mushrooms, stock, reserved mushroom liquid, salt, pepper, and nutmeg; bring to a boil. Lower heat to medium low; simmer until meat is tender and most liquid has been absorbed, about 2 hours. |
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| | 5. Cook pasta until al dente; transfer to large serving dish. Pour sauce over pasta; toss. Sprinkle with Parmesan, if desired. |
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| | | Per serving: 486 calories, 9 g fat, 76 mg cholesterol, 63 g carbohydrate, 613 mg sodium, 32 g protein, 4 g dietary fiber. |
