Mushroom Ragu Spaghetti Recipe

Place mushrooms in a large mixing bowl. Pour 3 cups boiling water over and let sit for 1½ hours to rehydrate; reserve the liquid. Slice mushrooms thinly.

Heat olive oil in a pot over medium heat. Add onions, carrots, celery, dried herbs, salt, pepper, and sugar. Cook for 10 minutes, stirring occasionally, until softened. Add garlic; cook for 1 more minute.

Stir in tomato paste and cook for 2 minutes. Add 1 cup reserved mushroom liquid and cook until thick. Add mushrooms, canned tomatoes, and remaining mushroom liquid. Increase heat to high; bring to a boil. Lower heat and simmer, partially covered, for 20 to 30 minutes. Remove from heat.

Stir in basil and adjust seasoning to taste. Serve sauce over spaghetti noodles and garnish with basil leaves.