A  dish simple to make and very tasty.
I like to call it a kind of extreme temptation for unrepentant omnivores. For those, that is, offends when using the term ragu to indicate dishes that do not have meat :9

320 g of integral short pasta
1 cup of mixed dried mushrooms
1 cup of tomato sauce
1 small white onion
1 sage leaf
4 tablespoons of fresh parsley
1 glass of Tamari sauce
extra virgin olive oil
salt and pepper

Chop the thin onion. Heat a pan on the stove, when it is hot add 4 tablespoons of oil and sauté with sage. Pour the tomato sauce and cook over a low heat for about 30 minutes (if it sticks, add a cup of hot water). Meanwhile, soak the mushrooms in a bowl filled with warm water.

After half an hour, drain the mushrooms (taking care not to collect the earth which they will release and for this help with a strainer) and cut them with a knife in a coarse way.

Boil a pot with plenty of salted water.
Add the mushrooms to the sauce, mix well, pour the Tamari sauce and raise the heat to the maximum, so that the sauce evaporates.

After about 10 minutes of cooking, turn off the heat.
Finely chop the parsley.
When the water boils, boil the pasta al dente, bring the sauce to temperature and drain the pasta (keeping a cup of cooking water, to skip the pasta).

Mix well the pasta with the sauce, sauté it, add half a cup of preserved cooking water, the minced parsley and a couple of tablespoons of extra virgin olive oil.

Serve hot.