Categories: Main Dish, Pasta Sauce, Vegetarian

Ingredients

• 1 ounce dried porcini mushrooms
• 1/4 cup finely diced onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced celery
• 1 teaspoon finely chopped fresh garlic
• 2 -3 sprigs fresh flat leaf parsley , finely chopped
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt (or to taste)
• 1/4 teaspoon crushed red pepper flakes
• 2 1/4-2 1/2 cups finely chopped mushrooms (white, cremini, or portobello)
• 2 -3 fresh sage leaves
• 1 sprig fresh rosemary , stemmed
• 1 bay leaf
• 1/2 cup dry white wine
• 3 cups canned tomato puree
• 1 lb spaghetti
• 2 tablespoons unsalted butter
• freshly grated parmigiano-reggiano cheese

Directions

1. Soak porcini mushrooms in 2 ½ cups warm water for 1 hour (using a 4-cup Pyrex measuring cup works well).

2. Using a slotted spoon or tongs, transfer mushrooms to drain on paper towels.

3. Gently pour most of the soaking liquid through a fine-mesh strainer suspended over a small bowl, being careful not to disturb the particles of sand that have sunk to the bottom.

4. Save about 2 cups of the liquid and throw out the rest; finely chop the porcini mushrooms and set aside.

5. Add onion, carrots, celery, garlic, parsley, olive oil, salt, and pepper flakes in a large straight-sided saute pan.

6. Saute over medium-high heat for about 10 minutes, until vegetables are soft.

7. Add in mushrooms (except for the porcini), sage, rosemary, and bay leaf; stir/saute over high heat for 5 minutes.

8. Add in porcini and wine; cook/stir until most of the wine has evaporated.

9. Add 1 cup reserved mushroom water and pureed tomatoes; bring to a boil; decrease heat, and simmer 20 minutes.

10. If sauce seems too dry, add a bit more of the mushroom water.

11. Taste and adjust seasoning with salt.

12. Bring a large pot of water to a boil; add salt and spaghetti.

13. Cook, stirring often, until al dente; drain and transfer to a large serving bowl.

14. Spoon some of the sauce over the spaghetti, dot with butter; toss and sprinkle with Parmigiano-Reggiano and toss again.

15. Serve immediately, passing more sauce and cheese at the table.

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