INGREDIENTS
1/2 cup
Carrot
1/2 cup
Celery
1 8 ounce package
Cremini mushrooms
1 1/2 cups
Onion
1/4 cup
Porcini mushrooms, dried
1 28 ounce can
Tomatoes with basil, organic
12 oz
Penne, whole-wheat
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil
1
(2-inch) piece Parmigiano-reggiano cheese, rind
1/2 cup
Parmigiano-reggiano cheese
1/2 cup
Red wine, dry
1/4 cup
Water