Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.
mushrooms, porcini, dried
or half medium, chopped
peeled and finely chopped
ends removed and finely chopped
crushed or finely minced
salt and black pepper
tomatoes, canned, crushed
or use same amount freshly crushed or chopped tomatoes
dried, or fresh
For the ragu:
Add the porcini mushrooms in 1 cup hot water, sork until soft, 20 minutes.
Strain through a fine-mesh sieve over a bowl or a measuring cup.
Chop the re dehydrated mushrooms and reserve the soaking liquid. Set aside.
While the mushrooms are soaking, add the olive oil in a dutch oven or a large pot over medium heat, heat until hot.
Add the onion, and cook until soft and become brown, about 8 minutes or longer.
Stir in the carrots and celery, and cook for another 3 to 5 minutes until the vegetables are soft.
Add the garlic and tomato paste, stirring, and cook for another 2 to 3 minutes.
Stir in the mushrooms, salt and black pepper to taste.
Cook, stirring, until the mushrooms are soft and some of the moisture has been evaporated, about 8 minutes.
Stir in the chopped porcini mushrooms, and cook for about 3 minutes.
Pour the reserved porcini soaking liquid, bring the pot to a boil and cook the sauce until thickened a bit, 4 to 6 minutes.
Pour in the tomatoes and the juice, and the bay leaves.
Bring to a boil, stirring two or three times.
Reduce the heat to medium low, add the Italian seasoning mix, stirring about three times, until thick, about 1 hour or more.
Discard the bay leaves.
Note: The sauce can be made 1 day ahead, allow to cool, then cover with a plastic wrap and put in the frige. Reheat before using.
Mix it into spaghetti, sprinkle some chopped fresh parsley and shave some parmesan on top.
Or use it as a sauce to make lasagna.