Spaghetti With Mushroom Ragu

• 1 ounce dried porcini mushrooms
• 14 cup finely diced onion
• 12 cup finely diced carrot
• 12 cup finely diced celery
• 1 teaspoon finely chopped fresh garlic
• 2 -3 sprigs fresh flat leaf parsley, finely chopped
• 14 cup extra virgin olive oil
• 1 teaspoon sea salt (or to taste)
• 14 teaspoon crushed red pepper flakes
• 2 14-2 12 cups finely chopped mushrooms (white, cremini, or portobello)
• 2 -3 fresh sage leaves
• 1 sprig fresh rosemary, stemmed
• 1 bay leaf
• 12 cup dry white wine
• 3 cups canned tomato puree
• 1 lb spaghetti
• 2 tablespoons unsalted butter
• freshly grated parmigiano-reggiano cheese

1. Soak porcini mushrooms in 2 1/2 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.

porcini mushrooms, onion, carrot, celery, fresh garlic, flat leaf parsley, extra virgin olive oil, salt, red pepper, mushrooms, sage, rosemary, bay leaf, white wine, tomato puree, unsalted butter, cheese

Taken from www.food.com/recipe/spaghetti-with-mushroom-rag-226262 (may not work)