Spaghetti With Mushroom Ragu

1. 1

   Soak porcini mushrooms in 2 1/2 cups warm water for 1 hour (using a 4-cup Pyrex measuring cup works well).

2. 2

   Using a slotted spoon or tongs, transfer mushrooms to drain on paper towels.

3. 3

   Gently pour most of the soaking liquid through a fine-mesh strainer suspended over a small bowl, being careful not to disturb the particles of sand that have sunk to the bottom.

4. 4

   Save about 2 cups of the liquid and throw out the rest; finely chop the porcini mushrooms and set aside.

5. 5

   Add onion, carrots, celery, garlic, parsley, olive oil, salt, and pepper flakes in a large straight-sided saute pan.

6. 6

   Saute over medium-high heat for about 10 minutes, until vegetables are soft.

7. 7

   Add in mushrooms (except for the porcini), sage, rosemary, and bay leaf; stir/saute over high heat for 5 minutes.

8. 8

   Add in porcini and wine; cook/stir until most of the wine has evaporated.

9. 9

   Add 1 cup reserved mushroom water and pureed tomatoes; bring to a boil; decrease heat, and simmer 20 minutes.

10. 10

    If sauce seems too dry, add a bit more of the mushroom water.

11. 11

    Taste and adjust seasoning with salt.

12. 12

    Bring a large pot of water to a boil; add salt and spaghetti.

13. 13

    Cook, stirring often, until al dente; drain and transfer to a large serving bowl.

14. 14

    Spoon some of the sauce over the spaghetti, dot with butter; toss and sprinkle with Parmigiano-Reggiano and toss again.

15. 15

    Serve immediately, passing more sauce and cheese at the table.

* Per serving · 4 servings · Values may vary.