Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, pepper and red pepper flakes and cook until tender. Strain the porcini mushrooms, reserving the porcini mushroom liquid. Add the porcini mushrooms, fresh mushrooms and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened. Add the porcini mushroom liquid, red wine and beef stock. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, approximately 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.
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. Toss pasta with sauce, add parmesan cheese and serve.
*recipe adapted from an original recipe by Giada de Laurentis
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