Tomato Sauce with Porcini Mushrooms

In a saucepan over medium heat, cook the shallot or onion in the butter and oil until it turns a pale gold. Add the pancetta or ham strips and cook 1 to 2 minutes, stirring now and then.

Stir in the tomatoes with their juice, the reconstituted porcini, the strained soaking liquid, salt, and several grindings of pepper. Keep the sauce at a gentle but steady simmer, uncovered, for about 40 minutes, stirring occasionally, until the tomato and fat separate.

Toss the pasta with the sauce and serve with freshly grated Parmigiano-Reggiano on the side.