|Dried porcini mushrooms||1 Cup (16 tbs) (Cepes Or Boletes)|
|Olive oil/Salad oil||3 Tablespoon|
|Chopped parsley||3 Cup (48 tbs)|
|Celery stalks||3 , chopped|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), pressed|
|Fresh rosemary sprig/1/2 teaspoon dry rosemary||1 (About 2 Inches Long)|
|Thyme sprigs/1/2 teaspoon dry thyme leaves||3|
|Fresh sage leaves/1/2 teaspoon dry sage leaves||5 Small|
|Canned tomatoes||2 Pound (2 Cans, 1 Pound Each)|
|Tomato sauce||32 Ounce (4 Cans, 8 Ounces Each)|
|Dried red chili||1 Small|
Place mushrooms in a small bowl and add enough hot water to cover.
Let stand until mushrooms are soft, about 15 minutes.
Heat oil in a 5- to 6-quart pan over medium heat.
Add parsley, celery, onion, garlic, rosemary, thyme, and sage.
Cook, stirring often, until vegetables are soft.
Add tomatoes (break up with a spoon) and their liquid, tomato sauce, and chile to vegetable mixture.
Lift mushrooms from liquid; chop, then add to pan.
Pour soaking liquid into pan, being careful not to add any grit from bottom of bowl.
Bring to a boil; reduce heat, cover, and simmer slowly until reduced to 10 cups, about 3 hours.
Season to taste with salt.
If made ahead, let cool, then cover and refrigerate for up to 3 weeks (freeze for longer storage).