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For the sauce:
½ oz dried porcini
2 Tbsp extra-virgin olive oil
1 large or 2 small red onions, finely chopped
1 large or 2 small carrots, finely chopped
1 stalk celery, finely chopped
3-4 cloves garlic, minced
2 large sprigs thyme
1 pound sweet Italian sausage, removed from casings
½ cup dry red wine (or white if that’s what you have open)
1 26 oz box or can chopped or crushed tomatoes
¼ cup coarsely chopped Italian parsley
¼ cup coarsely chopped fresh basil
Red pepper flakes, to taste
Kosher salt and freshly ground pepper
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