Mushroom Bolognese with Sweet Potato

Name: Mushroom Bolognese with Sweet Potato
Cuisine: European, Italian, Mediterranean
Ingredients: 1 ounce dried porcini mushrooms; 1 ½ cups water; 2 tablespoons extra virgin olive oil; 1 medium onion (peeled and chopped); 3-4 garlic cloves (minced); 2 cups diced sweet potatoes (1/2 in. cubes); 1 large Portobello mushroom cap (gills scraped, cut into ¼ in. cubes); 1 10 oz. package frozen chopped spinach, thawed and excess water removed; 3 tablespoons tomato paste; ½ cup dry red wine; 1 28 oz. can fire roasted diced tomatoes; 1 teaspoon salt and pepper; 1 teaspoon dried oregano; 1 pound pasta of choice (I used quinoa penne); Parmesan; Fresh basil