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Vegetarian Mushroom Bolognese Bucatini

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Ingredients
  

  • 1/2 Lb. Bucatini pasta
  • 2 Tbsp. olive oil
  • 1 cup each chopped onion+ celery+ carrots
  • 2 Tbsp. minced garlic
  • 4 cups sliced mushrooms
  • 1 cup red wine
  • 2 cups tomato sauce
  • 2 cups crushed tomatoes
  • 2 Tbsp. fresh chopped Italian parsley
  • Grated pecorino Romano

Instructions
 

  • Start by saluting the onion, carrots, celery and garlic until soft and fragrant. Then add the mushrooms and cook until beginning to brown.
  • Deglaze the pan with the red wine waiting until it evaporates, before adding the tomatoes. Cover and simmer for 1 hour. In the meantime cook your pasta el dente. Add a cup of pasta water to the sauce if too thick. Toss the pasta in this vegetarian Bolognese sauce add in the Italian parsley. Plate top with the grated pecorino Romano.