In a small bowl of water, quickly rinse the dried porcini mushrooms to remove any sand. Using a slotted spoon, remove the porcini from the water. Discard the water. On a work surface, coarsely chop the porcini. Set aside.
In a large skillet over medium-high heat, brown the meatballs in half of the butter (2 tbsp). Set aside on a clean plate.
In the same skillet, brown the white mushrooms and oyster mushrooms in the remaining butter. Add the shallots and garlic. Continue to cook for 2 minutes while stirring.
Add the tomato paste and red wine to the skillet. Mix well. Bring to a boil and let reduce by half. Add the broth, porcini and meatballs. Bring to a boil. Simmer for 15 minutes or until the sauce has reduced by half.
Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
Add the pasta to the skillet of sauce. Reheat everything for 2 minutes, stirring to coat the pasta in the sauce. Adjust the seasoning. Add the reserved pasta cooking water to thin out the sauce, as needed.
Serve the pasta on plates. Garnish with blue cheese and chives.
Note from Ricardo
Dried porcini mushrooms and oyster mushrooms make for a fuller-bodied, more flavourful sauce. For a simpler weeknight version of this recipe, you can use just white mushrooms and chopped black olives.
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