10 grams dried porcini
1/4 onion, celery and 1/2 carrot.
EVO oil
Prosciutto di Parma fat (if you are using saltier prosciutto fat, reduce the amount of salt; for vegetarians, just use a tablespoon more of oil)
1/2 cup driy white wine
1 cup tomato sauce
2 grains black pepper, 1 clove
Salt (a pinch)

The sauce I used to garnish some gnocchi.

Soak the muhsrooms for 30 minutes in warm water. Mince finely a piece of onion, a piece of celery stalk and half a carrot. in a small casserole, heat a little oil and add the vegetables. Simmer until golden. Add the drained mushrooms, grossly minced and about 1/2 a cup of dry white wine. Let the wine evaporate, than add 1 cup of tomato sauce and the water in which the murhrooms have been soaking (see below), a pinch of salt, two grains of black pepper and one clove. Simmer for 30-40 minutes, adding a little water if needed.

As you may know, dried mushrooms are dirty. Before soaking the, wash the pieces one by one in clear water or under the tap (delicate flow!) to remove most of the dirt. After soaking, fish them out with your fingers making sure not to disturn the bottom dirty layer, let the water settle for a couple of minutes more, and with a ladle skim delicately only the top layer of water, leaving the bottom inch undisturbed.