Mushroom Bolognese

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add finely chopped mushrooms and cook, stirring occasionally, until deeply browned and much of their liquid has evaporated, about 10-15 minutes. Remove mushrooms and set aside. 2. Add a little more olive oil if needed. Add diced onion, carrots, and celery to the pot. Cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant. 3. Stir in tomato paste and cook for 2 minutes, stirring constantly. Deglaze the pot with red wine (if using), scraping up any browned bits from the bottom. Cook until wine has mostly evaporated. 4. Return mushrooms to the pot. Add crushed tomatoes, vegetable broth, oregano, thyme, bay leaf, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 40 minutes, or up to 2 hours, stirring occasionally. 5. Remove the bay leaf before serving. Serve the mushroom bolognese hot over your favorite pasta, garnished with fresh herbs if desired.