Mushroom Bolognese

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1/2 ounce dried porcini mushrooms

1 cup boiling water

1 tablespoon olive oil

2 1/2 cups chopped onion

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 pound ground pork

8 cups finely chopped cremini mushrooms (about 1 1/2 pounds)

1 tablespoon minced garlic

2 tablespoons tomato paste

1/2 cup white wine

1 (14-ounce) can whole peeled tomatoes, undrained

1/4 cup whole milk

10 ounces uncooked whole-wheat spaghetti

1 tablespoon kosher salt

1 1/2 ounces Parmigiano-Reggiano cheese, grated

1/4 cup chopped fresh parsley

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