Total Time
50mins
Prep 30 mins
Cook 20 mins

Use left over sauce as a topping for toasted baguette slices.

Ingredients Nutrition

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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