Spaghetti with Mushroom Bolognese

Name: Spaghetti with Mushroom Bolognese
Cook time: 2 h 30 min
Total time: 2 h 30 min
Cuisine: Italian
Ingredients: 1/4 cup dried porcini mushrooms; 6 tablespoons extra-virgin olive oil; 1 small onion, cut into 1/4-inch dice; 2 medium carrots, peeled and cut into 1/4-inch dice; 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice; 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice; 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice; Kosher salt; Pepper; 5 garlic cloves, minced; 2 tablespoons tomato paste; 1 tablespoon white miso; One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving; One 28-ounce can whole peeled tomatoes, crushed; 1 thyme sprig; 1/2 teaspoon turbinado sugar; 12 ounces spaghetti; 2 tablespoons chopped parsley