Pasta With Mushroom Bolognese

By gmbeckett

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 8 cups finely chopped mushrooms
• 1 cup vegetable stock
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 pinch nutmeg
• 1 bay leaf
• 1 can diced tomatoes
• 1/4 cup tomato paste
• 12 oz bucatini pasta or spaghetti
• 1/2 cup grated Parmesan cheese

Details

Adapted from tummythrills.blogspot.ca

Preparation

Step 1

In saucepan, heat oil over medium-high heat; cook onion, garlic, carrot, celery and mushrooms, stirring occasionally, for 15 minutes or until no liquid remains.
Add stock, salt, pepper, nutmeg and bay leaf; cook, stirring occasionally, for about 5 minutes or until reduced by half.
Add tomatoes and tomato paste; bring to boil. Reduce heat and summer for about 20 minutes or until thick enough to mound on spoon. Discard bay leaf. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to continue.)
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve sprinkled with Parmesan cheese.