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