Spaghetti with Mushroom Bolognese

• 1 lb cremini mushrooms

• 1 lb. portobello mushrooms

• 2 carrot, diced

• 1 onion, chopped

• 1 28oz can of whole tomatoes

• 3 tablespoon butter

• 3 cloves minced garlic

• 1 teaspoon sugar

• 2 tablespoons tomato paste

• 1/2 cup red wine

• 1/2 cup vegetable broth

• 1 tablespoon soy sauce

• salt and pepper

• 2 tbsp. unsalted butter

• spaghetti or fettuccini

• grated parmesan cheese for serving

Pulse the mushrooms in the bowl of a food processor fitted with a metal blade. Remove to a bowl and set aside. Process the onion, garlic and carrot in the same way until finely chopped, then add to bowl with mushrooms. Finally, if using whole canned tomatoes, process them until finely chopped. Set them aside, but don't add to the other veggies.

Heat a large pan with a heavy base over medium high heat, then add the 3 tbsp. butter and the mushroom/onion/carrot mixture. Cook until the veggies release their liquid, then keep cooking for about another 15 minutes after that point, or until the liquid evaporates and the veggies are brown. Add sugar, and tomato paste, and stir to combine. Add the processed tomatoes, broth, soy, wine, salt and pepper. Simmer for 10 minutes, or until sauce thickens again.

Turn off heat and adjust seasoning.

Cook pasta according to package directions in well salted pasta water (I add a handful of salt to the water which seems like a lot but it is key to balance in the dish and flavor your pasta). When al dente, drain but reserve 1/2 cup of the pasta water. Put the pasta back in the pot, add 1/4 cup of the pasta water, 2 tbsp. unsalted butter and 2 cups of the sauce. Toss together and serve with about ¾ cup (or a generous dollop) of sauce.

This makes a lot of sauce - should serve a generous 8 portions. Based on a recipe from America’s Test Kitchen

Pair with a medium-bodied red such as Molino Barbaresco