Prep 30 mins
Cook 20 mins
Use left over sauce as a topping for toasted baguette slices.
- 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
- Soak porcini mushrooms in 2 ½ cups warm water for 1 hour (using a 4-cup Pyrex measuring cup works well).
- Using a slotted spoon or tongs, transfer mushrooms to drain on paper towels.
- 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.
- Save about 2 cups of the liquid and throw out the rest; finely chop the porcini mushrooms and set aside.
- Add onion, carrots, celery, garlic, parsley, olive oil, salt, and pepper flakes in a large straight-sided saute pan.
- Saute over medium-high heat for about 10 minutes, until vegetables are soft.
- Add in mushrooms (except for the porcini), sage, rosemary, and bay leaf; stir/saute over high heat for 5 minutes.
- Add in porcini and wine; cook/stir until most of the wine has evaporated.
- Add 1 cup reserved mushroom water and pureed tomatoes; bring to a boil; decrease heat, and simmer 20 minutes.
- If sauce seems too dry, add a bit more of the mushroom water.
- Taste and adjust seasoning with salt.
- Bring a large pot of water to a boil; add salt and spaghetti.
- Cook, stirring often, until al dente; drain and transfer to a large serving bowl.
- Spoon some of the sauce over the spaghetti, dot with butter; toss and sprinkle with Parmigiano-Reggiano and toss again.
- Serve immediately, passing more sauce and cheese at the table.