Wild Mushroom and Pancetta Sauce - 15g Carbohydrate; 2g Dietary Fiber

Wild Mushroom and Pancetta Sauce
Serving Size : 4 Preparation Time :0:00
Categories : Condiment Meat
Amount Measure Ingredient -- Preparation Method
1 1/2 ounces dried mixed wild mushrooms -- (to 2 ounces)
2 tablespoons tomato puree
2 teaspoons sun-dried tomato paste
6 ounces thick pancetta -- (about 2 slices) or unsmoked bacon
1 onion -- peeled and minced
2 garlic cloves -- peeled and minced
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people

Place mushrooms in a bowl and cover with boiling water. Let stand 20 minutes. Drain, reserving liquid, and chop. Mix liquid with tomato puree and paste. Saute rind and fat from the pancetta in a small pan. Cube remaining meat. Remove bits of rind from the pan and saute onion and garlic until golden. Add lean diced pancetta and cook a minute longer. Add chopped mushrooms, tomato-paste mixture, salt and pepper. Bring to a boil and cook about 5 minutes until sauce is fairly thick. Stir occasionally. Spoon over pasta, toss and serve at once. Makes 4 servings.

Per serving: Calories 422; Total Fat 22g (sat fat 8g); Carbs 38g; Fiber 3g; Protein 19g; Chol 36mg; Sodium 792mg.
The flavor of this sauce is punchy and robust. I usually serve it with fusilli. It doesn't take a great deal to flavor a bowlful so don't worry if you think there isn't enough! Serve with sliced cucumber marinated in a light vinegar dressing.
Per Serving (excluding unknown items): 138 Calories; 4g Fat (25.1% calories from fat); 13g Protein; 15g Carbohydrate; 2g Dietary Fiber; 30mg Cholesterol; 1180mg Sodium. Exchanges: 0 Grain(Starch) ; 1 1/2 Lean Meat; 2 Vegetable; 0 Fat.
Nutr. Assoc. : 903130 0 0 4352 0 0 0 0