Ingredients
1lbdry pasta
2tbspbutter(or olive oil)
1white onionsmall, peeled and diced
1carrotlarge, peeled and diced
2ribscelerydiced
4garlic clovespeeled and minced
1lbassorted fresh mushroomsdiced
⅔cupred wine
1⅔cupsvegetable stock
15oztomato sauce
1bay leaf
1tspItalian seasoning
1pinchred peppercrushed
Kosher salt
black pepperfreshly ground
Parmesan cheese(for topping)
Preparation
Cook pasta in a large pot of salted boiling water al dente according to package instructions. Drain.
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 to 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 to 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 to 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 simmer.
Then reduce heat to medium-low, and simmer uncover 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.
