extra virgin olive oil
onion, chopped
garlic, chopped
carrots, chopped
2 bacon strips, chopped
celery, chopped
rosemary, crushed
whole tomatoes, stewed (prefer Pomi-style)
basil leaves
2 to 3 bay leaves
tomato paste
dried imported mushrooms
red wine
grated cheese

In a large saucepan, add some extra virgin olive oil on a low to medium heat. When warmed, add the chopped bacon and cook until very well done. Next, add the carrots and tomato paste and stir frequently. You will have a very thick preparation, but keep going. Add the bay leaf, onion and crushed rosemary and stir frequently. Now add the chopped celery and continue to cook, stirring frequently. When thoroughly warmed, add the Pomi tomatoes and the basil leaves because you will need the moisture content to start the melding of these ingredients. Lower the heat and cover.

Now while this is gently warming, you will prepare the dried mushrooms by getting a bowl of hot water and soaking them in it for about 15 to 20 minutes. You will notice a very dark water from this process. After the first soak, rinse the mushrooms and let them soak again, but this time, you will save water for adding to the sauce. Remove the mushrooms from the bowl and chop finely. Next, place the mushrooms and the mushroom water into the saucepan that you are keeping an eye on. Let simmer for about 2 hours, then turn off the heat and allow to cool. When the sauce is cool, place it in the refrigerator overnight.

The next day, gently reheat the sauce and when it is warm, add some red wine and grated cheese and chopped garlic. Simmer on low heat for about 2 hours, stirring vigilantly...Bon Appitito!!!! Ciao!