Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu

Ingredients

• Pasta dough, recipe follows
• 2 tablespoons extra-virgin olive oil
• 1 pound porcini mushrooms, may substitute chanterelles, or portobellos thinly sliced
• 1/2 onion, chopped
• 2 leeks, washed and cut into 1/2-inch rounds
• 3 cloves garlic, thinly sliced
• 1 tablespoon thyme leaves
• Salt and pepper
• 1 cup basic tomato sauce, recipe follows
• Parmigiano-Reggiano, for grating
• 3 1/2 to 4 cups flour
• 4 eggs
• 1/2 teaspoon extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, chopped in 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely shredded
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

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