To small mixing bowl combine porcini mushrooms and warm water. Allow to sit for 20 – 30 minutes. Remove mushrooms with slotted spoon then drain and reserve liquid.
Chop mushrooms and set to side with strained liquid until ready to use.
In Dutch oven or other large pot, heat butter and oil, over medium heat.
When butter has melted and oil begins to shimmer add onion and cook until softened and fragrant.
Stir in garlic, parsley and 1 tsp of the thyme. Cook another 2 minutes.
Add ground meats and cook until no longer pink.
Season to taste with salt and pepper.
Add wine and continue cooking until liquid evaporates.
Stir in stock and ½ cup of reserved mushroom liquid along with the mushrooms. Reduce heat and allow mixture to simmer about 3 minutes.
Add tomatoes, one at a time, squeezing each with your hand, directly into the pot.
Drop in bay leaf and oregano. Continue simmering sauce until thickened, about an hour. You may need to add water on occasion if sauce gets too thick.
Before serving sauce, stir in ¼ cup of Parmesan cheese and taste for additional seasoning.
Notes
Herb Speak
Thyme - Medicinal Benefits: Remedy for mild coughs and sore throats. It's reported to help lower blood pressure. Gentle antiseptic as well as a low-grade pest repellent. Aura/Energy: Courage & Sacrifice.