Spaghetti Sauce

Ingredients

• 1 teaspoons chili flakes hot
• 1 cup porcini mushrooms dried
• 0.5 cup cooking wine dry red
• 2 tablespoons thyme leaves dried fresh minced crumbled
• 6 cloves garlic minced
• 2 tablespoons olive oil 
• 2  onions finely chopped (1 lb. total)
• 1 cup parsley minced
• 12 servings salt 
• 1 tablespoon sugar 
• 10 pound tomatoes cored ripe rinsed peeled chopped (or , if desired)

Equipment

• bowl
• frying pan

Directions

1. In a small bowl, combine mushrooms and 2/3 cup boiling water.
2. Let stand until soft, about 20 minutes. Rub mushrooms gently to release grit, then lift from water, squeeze dry, and finely chop. Reserve liquid.
3. Meanwhile, combine garlic, onions, and oil in an 8- to 10-quart pan over medium-high heat. Stir often until onions are lightly browned and taste sweet, about 10 minutes.
4. To pan, add mushrooms and most of the soaking liquid, discarding the gritty remainder. Also add tomatoes, parsley, wine, thyme, sugar, and chili flakes. Bring to a boil and simmer rapidly until reduced to 3 quarts, about 1 1/4 hours; stir often.
5. Add salt to taste.
6. Use hot, or let sauce cool, then cover and chill up to 5 days. To store longer, freeze in easy-to-use portions.