Wild Mushroom Bolognese

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 lb	454g / 16oz	Grilled assorted mushrooms
		= (try Earthy Delight's clamshell and
		Shiitake mushrooms)
3/4 cup	46g / 1.6oz	Chopped yellow onion
1/4 cup	27g / 1oz	Chopped carrots
1/4 cup	27g / 1oz	Chopped celery
1 tablespoon	15ml	Chopped garlic
1/2 cup	118ml	Madeira
2 tablespoons	30ml	Tomato paste
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground black pepper
1		Whole tomatoes - (28 oz)
1		Tomato sauce - (15 oz)
1 cup	237ml	Water
1 teaspoon	5ml	Fresh thyme
1 teaspoon	5ml	Minced fresh rosemary
1 lb	454g / 16oz	Spelt pasta - cooked al dente
		Fresh Pecorino-Romano cheese - shaved with a
		Vegetable peeler

Recipe Instructions

Use a medium-sized pot to heat the oil over medium-high heat. Add the mushrooms, onions, carrots, celery, and garlic. Cook, stirring, for roughly five minutes. Add the Madeira wine and cook until reduced, about three minutes.

Add the tomato paste, the salt and pepper, and cook, stirring, for less than a minute or so. Add the whole tomatoes, the sauce, and the water. Bring to a boil. Reduce the heat and simmer the mixture until it's thickened and fragrant. Stir occasionally and continue to cook for about 30 minutes.

Add the herbs to the sauce and simmer for another five minutes. Remove from the heat and check for seasonings. Add the pasta and toss to coat. Place the mixture in a large serving bowl and shave the Pecorino over the pasta.

This recipe yields ?? servings.

Source:
Earthy Delights at http://earthy.com

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