Garlicky Mushroom Bolognese with Fettuccine

Ingredients

• 1 1/2 cups boiling water, plus more for cooking the pasta
• 1 ounce dried porcini mushrooms (about 3/4 cup)
• 3 cloves garlic
• 1 medium yellow onion
• 1 large carrot
• 2 medium celery stalks
• 1 pound fresh cremini mushrooms
• 2 teaspoons fresh thyme leaves
• 1 teaspoon fresh rosemary leaves
• 2 ounces Parmesan cheese, finely grated (about 1 cup or 1/2 cup store-bought grated), divided
• 3 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 (14.5-ounce) can whole tomatoes (or half a 28-ounce can)
• 3/4 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground nutmeg
• 1/2 cup dry red wine
• 1/2 cup whole milk
• 1 pound dried fettuccine pasta

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