Tomato Sauce with Porcini Mushrooms | America's Test Kitchen

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, minced
• 1 rib celery, minced
• 1 small carrot peeled and minced
• 1 ounce dried porcini mushrooms, rehydrated, strained, and chopped coarse; soaking liquid reserved
• 1 teaspoon table salt
• (28 ounce) can whole tomatoes (preferably plum), packed in juice, drained, seeded, and chopped
• 3 tablespoons minced fresh parsley leaves