1. In a large, heavy pot, heat olive oil over medium heat and saute the onion, carrots, celery and garlic, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add the mushrooms and red wine and cook until the wine has almost evaporated, 12 to 15 minutes. Add the tomato paste, stirring occasionally until the mixture is lightly browned, 8 to 10 minutes. add the chicken broth to loosen pan renderings. Add the half and half and salt and allow the sauce to simmer until it is thick and creamy, 10 to 15 minutes. 2. While the sauce is cooking, prepare pasta according to package directions, omitting the fat and salt. 3. To serve, top 1 cup cooked pasta with 3/4 cup Bolognese and sprinkle with 1 1/2 tablespoons grated Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
