Soak Dried Porcini Mushrooms (25 g) in boiling water. Set aside for 30 minutes.
Chop Red Onion (1) and Garlic (3 clove) Then, dice Celery (3) and Carrot (3).
Heat Extra-Virgin Olive Oil (2 Tbsp)in a pan. Add onion and garlic and cook, stirring occasionally, until onions begin to brown.
Add diced celery ribsand carrot to the pan. Season with Sea Salt and Pepper (to taste) and cook on low heat for about 20-25 minutes.
Roughly cut the Wild Mushrooms (500 g) and place them into a food processor. Process until finely chopped. Also drain and finely chop the dried porcini mushrooms.
Add mixed mushroomsand dried porcini mushrooms to the pan and cook until liquid is released and mushrooms are browned, for about 10 minutes.
Add Canned Chopped Tomatoes (2) to the pan. Mix to combine. Then add Tomato Paste (1 Tbsp) and Granulated Sugar (1 tsp). Mix to combine again.
Wrap Fresh Rosemary (1 sprig), Fresh Thyme (1), and Fresh Oregano (1) on a piece in a cheesecloth and tie with kitchen twine. Add to the pan with Dried Basil (1 tsp). Simmer on low heat for 45 minutes.
Add 1 cup of water and simmer for an additional 30 minutes. Meanwhile, cook Rotini Pasta (2 cup) until al dente.
Remove the cheesecloth from the pan. Add cooked short pasta along with 1/3 cup of pasta liquid and combine.
Serve with a generous grating of Parmesan Cheese (to taste).
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