Wild Mushroom Ravioli Sauce

We had our normal Christmas Traditional dinner yesterday. We made homemade ravioli last night, two kinds actually. Dave decided to color the dough so we have red ravioli and green ravioli. Our red ravioli had a 3 -cheese filling (marscapone, romano, ricotta, parsley and garlic) and our green ravioli had a sun-dried tomato pesto filling. So I decided to make a wild mushroom sauce to go with it. This time, instead of a cream sauce, however, I went with a red sauce. Hope you enjoy.

1 pkg crimini mushrooms, sliced
1 pkg shiitake mushrooms, sliced
2 pkg dried porcini mushrooms
2 elephant garlic cloves, chopped
1 lg onion, chopped
1 cup red wine
2 cans muir glen, fire roasted tomatoes, crushed (the larger cans)
2 cans muir glen, fire roasted tomatoes, diced
2 tbsp dried sage
2 tbsp dried thyme
2 tbsp dried basil
2 tbsp dried oregano
1 tbsp crushed red pepper
2 cups beef stock, no salt added
1/2 cup vinegar
1 tbsp sugar
1 tsp cayenne pepper
salt and pepper to taste
1/2 cup of the sun dried tomato pesto (from the left over filling of the ravioli)

In a deep pot, add about 2 tbsp olive oil. Saute the onion until translucent. Add the crimini and the shiitake mushrooms. Saute until almost cooked. Add the garlic. Deglaze with the red wine. Add the dried porcini mushrooms. They will reconstitute in the wine. Add the remaining ingredients to the sauce and let simmer 3 - 4 hours. The sauce will thicken up. The porcini mushrooms actually gave this sauce a very meaty flavor. It was excellent!