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1
Soak porcini in hot water until softened, about 30 minutes.
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2
Lift out porcini, squeezing excess liquid back into bowl, then rinse porcini to remove any grit and finely chop.
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3
Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve.
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4
Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and pancetta, stirring, until golden, about 6 minutes.
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5
Add garlic and fresh mushrooms and saute, stirring, until liquid mushrooms give off is evaporated and mushrooms are lightly browned, about 5 minutes.
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6
Stir in porcini, reserved soaking liquid, and Sherry and boil, uncovered, until most of liquid is evaporated, about 5 minutes.
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7
Stir in tomatoes with juices, bay leaves, salt, and pepper and bring to a boil.
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8
Stir in cream, then reduce heat and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
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9
Discard bay leaves.
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10
Cook pappardelle in a 6- to 8-quart pot of boiling salted water until al dente, then drain.
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11
3Stir basil and parsley into sauce, then toss pappardelle with just enough sauce to coat.
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12
Serve with cheese.
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13
*Available at specialty foods shops and some supermarkets.
