Mushroom Sugo

Ingredients

• 1 ounce porcini mushrooms dried
• 4 Tbsp olive oil extra-virgin
• 2 medium onions yellow minced peeled (yielding 2 cups onion)
• 2  carrots minced peeled
• 3  celery minced (yielding)
• 6 cloves garlic minced peeled
• 0.5 teaspoon rosemary fresh minced
• 0.3 teaspoon thyme leaves fresh
• 0.3 teaspoon marjoram fresh (we didn't have marjoram growing so we used oregano instead, which has a similar flavor)
• 0.5 cup cooking wine dry red
• 15 ounce tomato sauce canned
• 1  beef bouillon cubes for vegetarian option (use vegetable bouillon cube )
• 1  bay leaf 
• 8 servings pepper black freshly ground
• 1 bunch parsely loosely packed minced (yielding)
• 1 bunch parsely loosely packed minced (yielding)

Equipment

• bowl
• pot
• measuring cup

Directions

1. Place dry mushrooms to soak in a bowl with 2 cups of warm water. Set aside.
2. Slowly cook minced onions until deep golden:
3. Heat olive oil in a medium, thick-bottomed pot (4 or 5 quart) over medium heat.
4. Add the minced onions and stir to coat with the olive oil.
5. Cook, stirring occasionally, until the onions turn a deep golden color, about 30 to 40 minutes. Adjust the heat lower if necessary to keep the onions from drying out.
6. Add the minced carrots and cook for 5-6 more minutes.
7. Add the celery and cook until soft, about 10 more minutes.
8. Add the garlic, parsley, rosemary, thyme and marjoram. Cook for 4-5 minutes more.
9. Remove the porcini from the soaking liquid, reserving the liquid. The easiest way to do this we found is to pour the porcini and soaking liquid through a coffee filter, into a bowl or measuring cup. This helps remove any grit that may be lingering in the soaking liquid.
10. Finely chop the mushrooms and add to the vegetables in the pot.
11. Add wine: Push the vegetables to one side of the pot and increase the heat to high.
12. Add the 1/2 cup of red wine to the side of the pot without the vegetables and cook on high heat for 2-3 minutes.
13. Add remaining ingredients and simmer:
14. Add the tomato sauce, 1 1/2 cups of the mushroom soaking liquid, the bouillon cube (break it up with your fingers as you add it), and the bay leaf to the pot.
15. Bring to a simmer and reduce the heat to low.
16. Add ground black pepper to taste. Cover the pot and simmer, stirring occasionally, for 1 1/2 hours. Discard the bay leaf.
17. Serve over polenta or toss with ravioli or other pasta.