Mushroom Bolognese

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.)

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.

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.

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 a simmer. Then reduce heat to medium-low, and simmer uncovered for about 10 minutes so that it slightly reduces.

Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.

Once the pasta is cooked and drained, combine it with the sauce and toss until combined. Serve immediately, garnished generously with Parmesan.