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Cook pasta according to package directions. Soak the porcini in 1 C of warm water for 30 min (I boiled the water and soaked them in that). Drain, reserving the soaking liquid. Squeeze the water out of the porcini, then cut into thumbnail-size pieces. Set aside. Strain the soaking liquid thru a fine strainer or muslin and reserve. Meanwhile, use a soft cloth or brush to clean the fresh mushrooms. Separate the stems from the caps, discarding the stems if they are tough. Cut the mushrooms into halves, or quarters if large, then slice thinly. Warm the oil in a lg pan over med-low heat. Add the onion, celery, carrot and parsley and saute until soft, about 12 min. Stir in the rehydrated porcini and rosemary (I ran the dried rosemary thru my coffee grinder) and saute gently for 5 min. Add the fresh mushrooms and cook until soft, about 7 - 8 min. Stir in the tomato paste and the reserved porcini liquid and combine thoroughly. Simmer gently to evaporate the liquid for about 5 min. Pour in the wine and simmer until the alcohol has evaporated, about 3 min. Add the tomatoes and salt. Allow the sauce to simmer over very low heat, partially covered, until it is thickened and fragrant, about 40 min, stirring occasionally. Remove the sauce from the heat and check the seasoning. This is incredibly good sauce. It is definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork
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