Mushroom Bolognese

• Vegetarian

• Produce

  • 1 Bay leaf
  • 1 Carrot, large
  • 2 Celery, ribs
  • 4 Garlic cloves
  • 1 lb Mushrooms, assorted fresh
  • 1 White onion, small

• Canned Goods

  • 1 2/3 cups Vegetable stock

• Condiments

  • 1 (15-ounce can Tomato sauce

• Pasta & Grains

  • 1 lb Pasta, dry

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Kosher salt and freshly ground black pepper
  • 1 pinch Red pepper

• Oils & Vinegars

  • 2 tbsp Butter or olive oil

• Dairy

  • 1 Parmesan cheese, grated

• Beer, Wine & Liquor

  • 2/3 cup Red wine

Found on gimmesomeoven.com

Description

Ingredients

• 1 pound (16 ounces) dry pasta (I used tagliatelle) 
• 2 tablespoons butter or olive oil
• 1 small white onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 celery ribs, diced
• 4 garlic cloves, peeled and minced
• 1 pound (16 ounces) assorted fresh mushrooms, diced (I used baby bellas, shiitake, cremini and porcini mushrooms)
• 2/3 cup red wine
• 1 2/3 cups vegetable stock
• 1 (15-ounce) can tomato sauce
• 1 bay leaf
• 1 teaspoon Italian seasoning (*or see alternatives below)
• pinch of crushed red pepper
• Kosher salt and freshly-ground black pepper
• grated Parmesan cheese, for topping (omit the cheese if making this vegan)