Mushroom and Lentil Ragu

Ingredients

• 14 g dried porcini mushrooms
• 1 cup boiling water
• 2 Tbsp canola oil
• 1 medium yellow onion, (finely chopped)
• 3 stalks celery, (finely chopped)
• 1 tsp salt
• 500 g white mushrooms ((about 20))
• 3 large cloves garlic, (minced)
• 28 oz can whole tomatoes
• 1 cup dry white wine
• 5 1/2 oz can tomato paste
• 19 oz can lentils, (drained)
• 1 tsp finely chopped fresh rosemary
• 1/4 cup canola oil
• Pangritata ((optional))