Spaghetti with Mushroom Bolognese
4 Ounces Whole Wheat Spaghetti
1 Tablespoon Olive Oil
2 Large Shallots, chopped
3 Medium Carrots, peeled and finely chopped
10 Ounces Shitake Mushrooms, chopped
1/8 Teaspoon Salt
1/4 Teaspoon Pepper
15 Ounce Can Diced Tomatoes
1/2 Cup Red Wine
2 Tablespoons Fresh Oregano
1. Bring a large saucepan of water to a boil. Cook pasta until tender. Drain pasta and return to the pot.
Makes 2 Servings.
Goes well with a lettuce salad.
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