Ingredients:
¼ C. Dried porcini mushrooms
6 Tbsp. Extra-virgin olive oil
1 small onion, cut into ¼-inch dice
2 Medium carrots, peeled and cut into ¼-inch dice
1 Baby eggplant, peeled and cut into ¼-inch dice  
1 lb. Cremini mushrooms, ¼ sliced, the rest cut into ¼-inch dice
8 oz. Shiitake mushrooms, stemmed, caps cut into ¼-inch dice
Kosher salt
Pepper
5 Garlic cloves, minced
2 Tbsp. Tomato paste
1 Tbsp. White miso
2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
28 oz. Can whole peeled tomatoes, crushed
1 Thyme sprig
½ tsp. Turbinado sugar
12 oz. Spaghetti
2 Tbsp. Chopped parsley
2 tablespoons chopped parsley

Directions:
In a small bowl, cover the porcini with 1 C. of boiling water; soak until softened, about 30 minutes. Finely chop the porcini, discarding tough bits. Pour off and reserve 1/2 C. of the soaking liquid. In a large enameled cast-iron casserole, heat 2 Tbsp. of the oil. Add the onion and carrots and cook over moderate heat until light golden, about 8 minutes. Add the eggplant and 2 Tbsp. of the oil and cook, stirring occasionally, until softened, 8 minutes. Stir in the cremini, shiitake, chopped porcini and the remaining 2 Tbsp. of oil and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are golden, 8 to 10 minutes. Stir in the garlic, tomato paste and miso and cook for 2 minutes. Add the chunk of cheese, the tomatoes and their juices, the thyme, sugar and reserved mushroom soaking liquid and bring to a simmer. Cover and cook over low heat, stirring occasionally, until the sauce is very thick, about 90 minutes. Discard the thyme sprig; season the sauce with salt and pepper. In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1/4 C. of the pasta water. Add the pasta, pasta water and parsley to the sauce; toss to coat. Serve in bowls, topped with grated cheese. Buon appetito!