Oyster Mushroom Bolognese with Pappardelle – Circular Farm

Ingredients

• 1/4 cup dried porcini mushrooms
• 1 cup red wine, mushroom or chicken stock
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 /2 small onion, minced
• 1/4 fennel bulb, minced
• 2 pounds oyster, cremini or button mushrooms (4-5 cups)- or substitute 3 cups duxelles, pg.xxx
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons tomato paste
• 16 ounce can San Marzano tomatoes, puréed or use passata 1 pinch red chili flakes
• 2” piece Parmesan rind plus additional 1/4 cup grated
• 1/3 cup milk (optional)
• 2 tablespoons butter
• 12 ounces pappardelle, tagliatelle or bucatini