Rigatoni with Vegetable Bolognese

INGREDIENTS

• 1-ounce dried porcini mushrooms
• 5 ounces assorted mushrooms (like shiitake, cremini, and brown), stemmed and chopped
• 1/2 cup red wine
• 2 garlic cloves
• 1/2 cup mascarpone cheese
• 1 pound rigatoni pasta
• 1 red bell pepper, seeded and chopped
• 1 teaspoon chopped fresh oregano leaves
• 1 onion, peeled and chopped
• 2 tablespoons tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1/4 cup Parmesan
• 1 1/2 cups hot water
• 3 carrots, peeled and chopped
• 1 teaspoon freshly ground black pepper
• 2 teaspoons salt
• 1/4 cup olive oil