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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