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Ingredients
  • 1.75 oz. (50g) dried mushrooms (preferably porcini, but you can substitute with another variety of your choice)
  • 3 to 4 tbsp extra virgin olive oil
  • 1 garlic clove, diced
  • 2 shallots or ¼ onion, diced
  • ½ tsp chopped rosemary, or to taste
  • ¾ cup (175ml) white wine
  • 1 ½ tbsp (23g) tomato paste
  • 14 oz. (400g) tomato puree
  • Salt
  • Fresh black pepper
  • 4 servings of fresh pappardelle pasta
  • Large bowl
  • Medium pot (preferably terracotta, if you have it)
  • Wooden spoon
  • Large skillet
Steps
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