Chickpea Bolognese

Ingredients

• 1/4 cup dried porcini mushrooms
• 1 cup boiling water
• 1 medium onion, roughly chopped
• 2 stalks celery, roughly chopped
• 1 medium carrot, roughly chopped
• 3 cloves garlic, chopped
• 3 ounces pancetta (or bacon in a pinch) chopped
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 3 cups cooked chickpeas, or two 15-ounce cans, drained and rinsed
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon to 1/2 teaspoon crushed red pepper flakes (optional but oh so good!)
• 1 28-ounce can San Marzano tomatoes (or another good plum tomato)
• 1 cup dry white wine
• 1/2 cup light cream or half and half
• 1 pinch salt and black pepper, to taste
• 1 handful fresh basil leaves, torn
• 1 handful Parmesan cheese for finishing
• 1 pound dried pasta, cooked to al dente

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