Mushroom Ragu

Directions

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.