INSTRUCTIONS
- FINELY CHOP YOUR VEGETABLES USING A KNIFE OR PULSE 3-5 TIMES IN A FOOD PROCESSOR. DO THIS IN BATCHES SO YOU DON’T CROWD THE PROCESSOR MAKING YOUR CUTS CONSISTENT.
- PREHEAT OVEN TO 400F.
- TOSS YOUR MUSHROOMS WITH A TSP OF SALT AND 2 TBSP OF OIL. PLACE THEM ON A SHEET TRAY AND BAKE FOR 10 MINUTES.
- REMOVE AND LET THEM COOL SLIGHTLY ON THE TRAY. CHOP FINELY.
- HEAT A LARGE POT ON MEDIUM-HIGH. ADD 2 TBSP OIL.
- ONCE THE OIL IS HOT, BROWN THE ONIONS, CELERY, CARROTS AND GARLIC FOR 4-5 MINUTES.
- ADD THE MUSHROOMS AND TOMATO PASTE. COOK 3 MINUTES.
- ADD THE WINE AND SCRAPE ANY BROWNED BITS FROM THE BOTTOM OF THE PAN.
- LET YOUR WINE REDUCE BY ABOUT HALF, ABOUT 4-5 MINUTES.
- ADD REMAINING INGREDIENTS AND STIR UNTIL IT IS COMBINED. BRING TO GENTLE SIMMER AND COOK, COVERED, FOR 30 MINUTES TO CREATE A THICK SAUCE. IF IT LOOKS DRY, ADD A SMALL AMOUNT OF WATER.
- COOK YOUR PASTA ACCORDING TO THE BOX DIRECTIONS. RESERVE 1/2 C OF THE PASTA WATER.
- ADD COOKED PASTA AND PASTA WATER TO THE SAUCE POT. SIMMER GENTLY FOR A MINUTE.
- ENJOY IMMEDIATELY WITH FRESHLY GRATED PARMESAN.
