Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle Recipe

Ingredients (11)

• 1 ounce dried porcini mushrooms
• 1/2 pound Portobello mushrooms, roughly chopped
• 2 1/2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper
• 1 medium carrot, roughly chopped (about 1 cup)
• 1 small yellow onion, roughly chopped (about 1 cup)
• 3 medium cloves garlic, smashed
• 2 cups tomato basil sauce
• 1 pound dry rigatoni
• 5 ounce ball of fresh mozzarella
• Truffle oil for drizzling (optional)