Mushroom Bolognese

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 14 ounce canned tomatoes whole peeled undrained canned
• 1.5 pounds cremini mushrooms finely chopped
• 0.5 ounce porcini mushrooms dried
• 0.3 cup parsley fresh chopped
• 1 tablespoon garlic minced
• 0.5 pound ground pork 
• 0.8 teaspoon kosher salt divided
• 1 tablespoon kosher salt 
• 1 tablespoon olive oil 
• 2.5 cups onion chopped
• 1.5 ounces parmigiano-reggiano cheese grated
• 2 tablespoons tomato paste 
• 1 cup water boiling
• 0.5 cup white wine 
• 0.3 cup milk whole
• 10 ounces pasta like spaghetti whole-wheat uncooked

Equipment

• bowl
• frying pan
• paper towels
• dutch oven
• colander

Directions

1. Combine porcini and boiling water in a bowl; cover and let stand 20 minutes or until soft.
2. Drain porcini in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop porcini.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Add onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pork; cook 10 minutes or until pork is browned, stirring to crumble pork.
5. Add cremini mushrooms, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
6. Add porcini; cook 1 minute.
7. Add tomato paste; cook 2 minutes, stirring constantly.
8. Add reserved porcini liquid and wine; cook 1 minute, scraping pan to loosen browned bits.
9. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook 2 minutes.
10. Cook pasta according to package directions, adding 1 tablespoon salt to cooking water.
11. Drain. Toss pasta with sauce; top with cheese and parsley.