Spaghetti with Mushroom Bolognese

Ingredients

• 1/4 cup dried porcini mushrooms
• 6 tablespoons extra-virgin olive oil
• 1 small onion, cut into 1/4-inch dice
• 2 medium carrots, peeled and cut into 1/4-inch dice
• 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
• 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
• 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
• Kosher salt
• Pepper
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon white miso
• One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
• One 28-ounce can whole peeled tomatoes, crushed
• 1 thyme sprig
• 1/2 teaspoon turbinado sugar
• 12 ounces spaghetti
• 2 tablespoons chopped parsley

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