Veal, Pork and Porcini Bolognese

I have been craving this bolognese sauce since our trip to Napa in September.  We were lucky enough to eat at Michael Chiarello's restaurant, Bottega.  While I generally do not order bolognese (I find it too filling when I am out for dinner), this speciality was served as part of a prix fixe menu.  Thank god.  You MUST try this.  The "at home" version is super good and your kitchen will smell amazing.  I served this with whole wheat penne pasta and a side of steamed artichokes with a garlic aioli dip.  

NOTE:  When I made this, I doubled the tomato sauce and I substituted more porcini water for the veal stock.  Also, while sauteing the onions, I also added one carrot, diced and one celery stalk, diced.  

Veal, Pork and Porcini Bolognese