Pasta with mushroom Bolognese

Ingredients for 4 servings:

• 500 g pasta, e.g. linguine
• 400 g mushrooms, e.g. oyster mushrooms, king oyster mushrooms or button mushrooms
• 1 large onion(s)
• 3 garlic cloves
• 2 carrots
• 2 stalk(s) Celery
• 10 tomatoes, dried in oil
• 3 tbsp olive oil
• 125 ml red wine, dry, or vegetable stock
• 800 g tomatoes, chopped
• 2 bay leaves
• 1 tsp paprika powder, hot
• 1 tbsp rosemary, fresh, finely chopped
• 1 tbsp thyme, fresh, finely chopped
• e.g. sea salt and pepper
• n. B. sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Clean the mushrooms and chop finely in a food processor, in batches in a food processor, or with a large knife. Peel and finely chop the onion and garlic cloves. Clean the carrots and celery, peel the carrots, wash the celery, and cut both into small cubes. Drain the sun-dried tomatoes and chop them finely. Heat the olive oil in a saucepan. Sauté the mushrooms, onion, garlic, carrots, and celery vigorously for about 5 minutes, stirring occasionally. Deglaze with red wine or vegetable stock and bring to a boil. Add the sun-dried and chopped tomatoes, vegetable stock, bay leaves, paprika, rosemary, thyme, and half a teaspoon of sea salt and bring to a boil. Simmer over medium heat for 20-25 minutes, stirring occasionally. Meanwhile, bring a large pot of water to a boil, add plenty of salt, and cook the pasta until al dente, according to the package instructions. Drain in a colander and let it drain. Season the mushroom Bolognese with sea salt, pepper, and sugar and toss with the pasta. Serve on warmed deep plates and sprinkle with Parmesan cheese, if desired. Approx. 500 kcal per serving.