• 1 oz dried porcini mushrooms, rinsed well
• 1 cup mushroom or chicken broth
• 1 small onion, minced fine
• ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
• 3 tbsp olive oil
• 4 medium garlic cloves, peeled and sliced thin
• 1 tbsp tomato paste
• 2 tsp minced fresh rosemary leaves
• 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand

1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
4. Serve with zucchini noodles or spaghetti, top with parmesan.

Could also be beef ragu, just swap out for ground beef and beef stock. Best served with rigatoni or thick spaghetti.

• 1 lb. ground lamb
• 3 bay leaves
• 3 cloves garlic, minced
• 1 onion, minced small
• 1 tsp rosemary
• 1 tsp oregano
• ½ cup dry white wine
• 1½ cups lamb stock
• 28 oz. whole peeled tomatoes, crushed by hand, or diced tomatoes
• 2 large red bell peppers, stemmed, seeded, quartered and sliced ¼″ thick

1. Heat some olive oil in a 6-qt. saucepan over medium-high. Cook onion, garlic, rosemary, oregano, bay leaves, salt and pepper until softened, about 5 mins.
2. Add lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. 
3. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.
4. Using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.