Changed this a bit to make it more vegan ( I have droped all dairy) ( new to the site  here and I love food porn and wanted to share ) Have been cooking this for a couple  years now.

5 to 10 ounce dried porcini mushrooms
1 1/2 cups hot water
3 carrots, peeled and chopped
Small shallot ( real small can over power if too much )
1 onion, peeled and chopped
1 red bell pepper,chopped
2 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
2 teaspoons salt (sea salt but I m a arrogant elitist in the kitchen)
1 teaspoon freshly ground black pepper
16 ounces assorted mushrooms, stemmed and chopped ( helps with the loss of cheese )
2 tablespoons tomato paste
1/2 cup red wine (use a Italian Wine , pics included of a good one) maybe more needed depending on taste
1 pound rigatoni pasta
10 oz of blended firm tofu

Place the carrots, onion, bell pepper, and garlic, und tofu in a food processor. Chop the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain mushrooms, reserving the  mushroom liquid. Add the mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.If no one is looking and you need a little kick 1/2  to a teaspoon of louisiana hot sauce. (God bless Justin Wilson he corrupted me in a very good way).  I act all innocent if someone says it has to much bite. Add the porcini mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes.

I will play a bit with the wine, bottle and glass near the stove. Drink and little add a little and maybe a little more depending on taste.  The wine really brings out the flavor. Also the more wine I consume the greater the cooking muse in me comes out.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/2 cup of the cooking liquid and add to the vegetable mixture. Add some of the reserved pasta cooking liquid, if necessary, to moisten the sauce. Think the tofu has a love affair with the wine picks up the taste very well carrying into the pasta nicely.

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