In a bowl, put porcini with boiled water. Cover with a clean towel and leave for 20 minutes. Drain and reserve their juice.
Finely chop porcini.
In a large pot, heat Horio Classic olive oil over medium-high heat. Add onion, ½ tsp salt, ¼ tsp pepper and minced meat.
Cook for 10 minutes, stirring and ‘breaking’ minced meat. Add cremini mushrooms, garlic, ¼ tsp salt and ¼ tsp pepper. Continue cooking for 15 minutes until most of liquid evaporates, stirring occasionally. Add porcini and cook for 1 minute. Add tomato paste, cook for 2 minutes and then add mushroom juice and wine. Continue for 1 minute, scraping bottom and sides.
Add tomatoes and boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Add milk and continue for 2 minutes.
Cook spaghetti according to package directions, adding 1 tbsp salt in the boiling water. Drain pasta and put in sauce. Mix well.
14 gr porcini1 c boiled water1 tbsp Horio Classic olive oil2 ½ c finely chopped onion¾ tsp coarse salt½ tsp freshly ground black pepper225 gr minced meat8 c cremini mushrooms, finely chopped (about 680 gr)1 tbsp mashed garlic2 tbsp tomato paste½ c white wine400 gr peeled tomatoes¼ c full fat milk280 gr whole wheat spaghetti1 tbsp coarse salt κ.σ. χοντρό αλάτι45 gr grated Parmigiano-Reggiano¼ c finely chopped fresh parsley