Tomato Sauce with Porcini Mushrooms

By norsegal8

Toss this sauce with spaghetti or fusilli and serve with grated Parmesan cheese.

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, minced
• 1 rib celery, minced
• 1 small carrot peeled and minced
• 1 ounce dried porcini mushrooms, rehydrated, strained, and chopped coarse; soaking liquid reserved
• 1 teaspoon table salt
• (28 ounce) can whole tomatoes (preferably plum), packed in juice, drained, seeded, and chopped
• 3 tablespoons minced fresh parsley leaves

Preparation

Step 1

1. Heat oil in large sauté pan over medium heat. Add onion, celery, and carrot; sauté until vegetables soften, 8 to 10 minutes. Add porcini and salt; sauté to release flavors, 1 to 2 minutes.

2. Increase heat to medium-high; add tomatoes and soaking liquid. Bring sauce to boil, lower heat, then simmer until sauce thickens, about 15 minutes. Stir in parsley, adjust seasonings, and serve.