Cook's Country calls this "quick mushroom bolognese", but this is a bit optimistic; even if you have a food processor and thus don't need to mince the mushrooms by hand, they take quite a while to cook down. The result is tasty, though, and while the mushroom chopping is tedious it's easy to make.

Rotini with Mushroom Bolognese

Cook's Country

Ingredients

• 1 lb rotini or similar pasta
• 3 tbsp olive oil
• 1 lb cremini mushrooms, finely chopped (or minced in a food processor, if you have one)
• 1 onion, finely chopped
• 1 large carrot, finely chopped
• ½ tsp salt
• ⅓ C tomato paste
• 4-6 garlic cloves, minced
• ¼ C dry white wine
• ¼ C freshly grated romano

Directions

1. Boil pasta water, add salt and pasta, and cook al dente. Drain, reserving 1 C pasta water.
2. Meanwhile, heat oil in a deep skillet or dutch oven over medium-high heat. Add mushrooms, onion, carrot, and salt and cook until the mushroom has released its liquid and reduced, 15-20 minutes.
3. Stir in tomato paste and garlic and cook until fragrant, ~1 minute.
4. Add white wine, deglaze, and cook until evaporated, ~2 minutes.
5. Add the reserved pasta water, deglaze again, and bring to a boil. Remove from heat and stir in romano and pasta. Serve with parmesan or additional romano.