Strozzapretti alla Boscaiola: Priest Stranglers Woodsman Style

Ingredients

• 1 recipe basic pasta dough, recipe follows
• 4 tablespoons extra-virgin olive oil
• 1 medium red onion, chopped into 1/4-inch dice
• 1 stalk celery, cut into 1/4-inch pieces
• 1 pound cremini or portobello mushrooms, quartered
• 1 ounce dried porcini mushrooms, soaked 10 minutes in warm water
• 1 cup basic tomato sauce, recipe follows
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 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, to taste

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