1/2 ounce dried porcini mushrooms
1 cup hot water
1/4 cup olive oil
1 medium onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
Salt and pepper, to taste
2 cloves garlic, minced
1/3 cup dry red wine
1 pound cremini mushrooms, minced (or pulsed in a food processor)
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes, pureed (see note at the bottom)
2 bay leaves
1 teaspoon dried oregano
1 tablespoon soy sauce
1 pound pasta (I used whole wheat linguine)
1/2 cup freshly grated parmesan
1/2 cup parsley, minced
2 garlic cloves, minced
3 teaspoons lemon zest (about 3 lemons worth), minced
1 teaspoon flaky sea salt (I used Maldon)