Dry red wine
Italiano Extra Virgin Olive Oil from The Olive Tap
28 oz. San Marzano tomatoes
4 oz. tomato paste
Your favorite pasta
Reconstitute the mushrooms by soaking in the red wine for at least 1/2 hour.
Coat the bottom of a pot with the Extra Virgin Olive Oil and heat. Add the canned tomatoes. Add the tomato paste and seasoning, along with salt and pepper to taste. Simmer until the flavors blend (about 1/2 hour). Add the mushrooms and, if desired, more red wine.
Serve with your favorite pasta.