Ingredients
- 1 1/2 cups boiling water, plus more for cooking the pasta
- 1 ounce dried porcini mushrooms (about 3/4 cup)
- 3 cloves garlic
- 1 medium yellow onion
- 1 large carrot
- 2 medium celery stalks
- 1 pound fresh cremini mushrooms
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 2 ounces Parmesan cheese, finely grated (about 1 cup or 1/2 cup store-bought grated), divided
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 (14.5-ounce) can whole tomatoes (or half a 28-ounce can)
- 3/4 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 1/2 cup whole milk
- 1 pound dried fettuccine pasta