1 carrot, diced, or 1 handful of prepared grated carrot
1 onion, chopped
1 28oz can of whole tomatoes or equivalent volume of tomato sauce
3 tablespoon butter
3 cloves minced garlic
1 teaspoon sugar
2 tablespoons tomato paste
¼ cup marsala wine or other fortified wine
½ cup vegetable broth
1 tablespoon soy sauce
salt and pepper
¼ cup heavy cream
tagliatelle or fettuccini
grated parmesan cheese
Instructions
Either pulse the mushrooms in the bowl of a food processor fitted with a metal blade, or dice them finely. Remove to a bowl and set aside. Process the onion 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 (I use my biggest le Creuset pot for this) over medium high heat, then add the 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. See pictures above - when you scrape the veggies around, you shouldn't see any liquid at all.
Add the garlic, sugar, and tomato paste, and stir to combine. Add the processed tomatoes, broth, soy, marsala, and salt and pepper. Simmer for 10 minutes, or until sauce thickens again.
Turn off heat and add the cream, stirring to incorporate. Taste and adjust seasoning.
Cook pasta according to package directions, and toss each serving with about ¾ cup (or a generous dollop) of sauce. This makes a lot of sauce - should serve a generous 8 portions.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/mushroom-bolognese/