"Pappardelle Boscaiola (Woodsman-Style Pasta)" – Rachael Ray

Ingredients

• 3 cups chicken or beef bone broth
• 1 ½ cups dried porcini mushrooms
• 3 tbsp. EVOO
• 6 oz. meaty pancetta, finely chopped
• 3 shallots, finely chopped
• 4 large cloves garlic, chopped
• 2 tbsp. finely chopped rosemary
• 2 tbsp. finely chopped fresh sage
• Salt and pepper
• 1 cup Tuscan white wine
• 1 can (14 oz.) diced or crushed fire-roasted tomatoes
• 1 ½ cups passata or tomato puree (half of a 24-oz. bottle or 1 can)
• 1 lb. pappardelle
• ½ cup heavy cream
• ¾ cup grated Parmigiano-Reggiano or Pecorino Romano, plus more for serving