Mushroom Bolognese

Instructions

1. Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions.  Drain.  (<–I recommend actually adding the pasta to the water at about the same time that you add the stock to the sauce, for ideal timing.)
2. Meanwhile, in a separate large saute pan, add the butter and cook over medium-high heat until melted.  Add the onion, carrot and celery and saute for 6-8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through.  Add the garlic and mushrooms and continue cooking for an additional 4-5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
3. Pour in the wine, and give the mixture a good stir.  Let the mixture come to a boil and simmer for about 2-3 minutes, or until the wine is reduced by about half.
4. Add in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and a generous pinch of salt and pepper.  Stir to combine.  Let the mixture continue cooking until it comes to simmer.  Then reduce heat to medium-low, and simmer uncover for about 10 minutes so that it slightly reduces.
5. Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
6. Once the pasta is cooked and drained, combine it with the sauce and toss until combined.  Serve immediately, garnished generously with Parmesan.