Spaghetti With Mushroom Ragú

Name: Spaghetti With Mushroom Ragú
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 ounce dried porcini mushrooms; 1/4 cup finely diced onion; 1/2 cup finely diced carrot; 1/2 cup finely diced celery; 1 teaspoon finely chopped fresh garlic; 2 -3 sprigs fresh flat leaf parsley, finely chopped; 1/4 cup extra virgin olive oil; 1 teaspoon sea salt (or to taste); 1/4 teaspoon crushed red pepper flakes; 2 1/4-2 1/2 cups finely chopped mushrooms (white, cremini, or portobello); 2 -3 fresh sage leaves; 1 sprig fresh rosemary, stemmed; 1 bay leaf; 1/2 cup dry white wine; 3 cups canned tomato puree; 1 lb spaghetti; 2 tablespoons unsalted butter; freshly grated parmigiano-reggiano cheese

Submitted by ratherbeswimmin

"Use left over sauce as a topping for toasted baguette slices."

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Ready In:: 50mins
Ingredients:: 18
Serves:: 4-6

ingredients

1 ounce dried porcini mushrooms
¹⁄₄ cup finely diced onion
¹⁄₂ cup finely diced carrot
¹⁄₂ cup finely diced celery
1 teaspoon finely chopped fresh garlic
2 -3 sprigs fresh flat leaf parsley, finely chopped
¹⁄₄ cup extra virgin olive oil
1 teaspoon sea salt (or to taste)
¹⁄₄ teaspoon crushed red pepper flakes
2 ¹⁄₄ - 2 ¹⁄₂ cups finely chopped mushrooms (white, cremini, or portobello)
2 -3 fresh sage leaves
1 sprig fresh rosemary, stemmed
1 bay leaf
¹⁄₂ cup dry white wine
3 cups canned tomato puree
1 lb spaghetti
2 tablespoons unsalted butter
freshly grated parmigiano-reggiano cheese

directions

Soak porcini mushrooms in 2 ½ cups warm water for 1 hour (using a 4-cup Pyrex measuring cup works well).
Using a slotted spoon or tongs, transfer mushrooms to drain on paper towels.
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.
Save about 2 cups of the liquid and throw out the rest; finely chop the porcini mushrooms and set aside.
Add onion, carrots, celery, garlic, parsley, olive oil, salt, and pepper flakes in a large straight-sided saute pan.
Saute over medium-high heat for about 10 minutes, until vegetables are soft.
Add in mushrooms (except for the porcini), sage, rosemary, and bay leaf; stir/saute over high heat for 5 minutes.
Add in porcini and wine; cook/stir until most of the wine has evaporated.
Add 1 cup reserved mushroom water and pureed tomatoes; bring to a boil; decrease heat, and simmer 20 minutes.
If sauce seems too dry, add a bit more of the mushroom water.
Taste and adjust seasoning with salt.
Bring a large pot of water to a boil; add salt and spaghetti.
Cook, stirring often, until al dente; drain and transfer to a large serving bowl.
Spoon some of the sauce over the spaghetti, dot with butter; toss and sprinkle with Parmigiano-Reggiano and toss again.
Serve immediately, passing more sauce and cheese at the table.