Costata di Vitello al Sugo di Porcini from The Mediterranean Kitchen by Joyce Goldstein

Ingredients

• 2 cups dried porcini mushrooms
• ½ cup unsalted butter
• 1 small carrot, very finely chopped
• 2 to 3 large cloves garlic, very finely minced
• 2 medium onions, finely chopped
• 2 small ribs celery, very finely chopped
• Salt
• freshly ground pepper
• 3 tablespoons finely chopped fresh parsley
• 2 cups canned Italian plum tomatoes with 1 cup of the juices
• 6 to 8 loin veal chops, 10 to 12 ounces each, about 1 inch thick
• 2 tablespoons olive oil