Mushroom Bolognese

Adapted from America’s Test Kitchen

Ingredients:

• 2 TBL Olive Oil

• 2 cups mushrooms finely chopped (I like to use a variety of mushrooms of whatever kind I have handy…sometimes button, sometimes cremini, sometimes baby Bella…)

• 1 carrot, diced

• 1 celery stalk, diced

• 1 onion, diced

• 3 cloves minced garlic

• 28 oz can diced tomatoes ( I use no salt added)

• 2 TBL tomato paste

• 1 cup red wine

• 3 Bay leaves

• 1/2 tsp black pepper

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• 1/2 tsp dried basil

• 1/2 tsp dried red pepper flakes (optional)

• salt to taste

• fresh basil or parsley

• shredded parmesan

Method

1. Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.

2. Add tomatoes, tomato paste and seasonings. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and serve over pasta of your choice (or Zoodles!) Top with fresh basil and parmesan if desired