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1 Place Dry Mushrooms To Soak In A Bowl With 2 Cups Of Warm Water. Set Aside. 2 Heat Olive Oil In A Medium, Thick-Bottomed Pot (4 Or 5 Quart) Over Medium Heat. Add The Minced Onions And Stir To Coat With The Olive Oil. Cook, Stirring Occasionally, Until The Onions Turn A Deep Golden Color, About 30 To 40 Minutes. Adjust The Heat Lower If Necessary To Keep The Onions From Drying Out. 3 Add The Minced Carrots And Cook For 5-6 More Minutes. Add The Celery And Cook Until Soft, About 10 More Minutes. Add The Garlic, Parsley, Rosemary, Thyme And Marjoram. Cook For 4-5 Minutes More. 4 Remove The Porcini From The Soaking Liquid, Reserving The Liquid. (The Easiest Way To Do This We Found Is To Pour The Porcini And Soaking Liquid Through A Coffee Filter, Into A Bowl Or Measuring Cup. This Helps Remove Any Grit That May Be Lingering In The Soaking Liquid.) Finely Chop The Mushrooms And Add To The Vegetables In The Pot. 5 Push The Vegetables To One Side Of The Pot And Increase The Heat To High. Add The 1/2 Cup Of Red Wine To The Side Of The Pot Without The Vegetables And Cook On High Heat For 2-3 Minutes. 6 Add The Tomato Sauce, 1 1/2 Cups Of The Mushroom Soaking Liquid, The Bouillon Cube (Break It Up With Your Fingers As You Add It), And The Bay Leaf To The Pot. Bring To A Simmer And Reduce The Heat To Low. Add Ground Black Pepper To Taste. Cover The Pot And Simmer, Stirring Occasionally, For 1 1/2 Hours. Discard The Bay Leaf. Serve Over Polenta Or Toss With Ravioli Or Other Pasta.
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