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1
For the ragu:
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2
Add the porcini mushrooms in 1 cup hot water, sork until soft, 20 minutes.
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3
Strain through a fine-mesh sieve over a bowl or a measuring cup.
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4
Chop the re dehydrated mushrooms and reserve the soaking liquid.
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5
Set aside.
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6
While the mushrooms are soaking, add the olive oil in a dutch oven or a large pot over medium heat, heat until hot.
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7
Add the onion, and cook until soft and become brown, about 8 minutes or longer.
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8
Stir in the carrots and celery, and cook for another 3 to 5 minutes until the vegetables are soft.
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9
Add the garlic and tomato paste, stirring, and cook for another 2 to 3 minutes.
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10
Stir in the mushrooms, salt and black pepper to taste.
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11
Cook, stirring, until the mushrooms are soft and some of the moisture has been evaporated, about 8 minutes.
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12
Stir in the chopped porcini mushrooms, and cook for about 3 minutes.
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13
Pour the reserved porcini soaking liquid, bring the pot to a boil and cook the sauce until thickened a bit, 4 to 6 minutes.
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14
Pour in the tomatoes and the juice, and the bay leaves.
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15
Bring to a boil, stirring two or three times.
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16
Reduce the heat to medium low, add the Italian seasoning mix, stirring about three times, until thick, about 1 hour or more.
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17
Discard the bay leaves.
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18
Note: The sauce can be made 1 day ahead, allow to cool, then cover with a plastic wrap and put in the frige.
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19
Reheat before using.
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20
Mix it into spaghetti, sprinkle some chopped fresh parsley and shave some parmesan on top.
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21
Or use it as a sauce to make lasagna.
