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1
Soak the porcini mushrooms in the boiling water for about 30 minutes to soften. Strain the soaking liquid through a piece of cheese cloth or paper coffee filter and reserve. Chop mushrooms finely and set aside.
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2
Heat the olive oil in a large Dutch oven over medium heat, and add the chopped pancetta. Cook until just getting crispy.
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3
Add the diced onions, carrots and celery, and saute till soft - about 8 minutes. As the vegetables release their juice, scrape up any brown bits from the pancetta.
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4
Add the chopped garlic and stir through for a minute or so.
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5
Add all the meat, breaking it up into crumbles with the edge of a flat spatula. Cook the meat thoroughly until browned - about 10 minutes.
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6
Make a hole in the center of the pan by pushing all the meat and vegetables to the sides, add the tomato paste, and let it stir fry in the center for a minute or two until it turns a darker red, and gives off a faintly nutty aroma. Once it's cooked, mix it into the meat and stir well.
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7
Add the red wine and cook until almost all is evaporated.
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8
Add the herbs and bay leaf and stir well.
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9
Add the reserved mushroom soaking liquid and chopped mushrooms, and the can of diced or pureed tomatoes and juices.
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10
Add the salt and peppers.
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11
Turn the heat down to a bare simmer and cover the pot, leaving the lid ajar slightly to let steam escape. You want a very low simmer to let the flavors build. If the sauce becomes too dry, add some meat stock or water. Let the sauce simmer on the stove for 2 - 2.5 hours, stirring occasionally and tasting / correcting for seasoning.
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12
When the sauce is nearly done, add the cream and bring back to a bare simmer for another 10-15 minutes.
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13
Serve over your favorite pasta with the chopped parsley and freshly grated cheese. This is one of those dishes that is even better the second or third day.
