Day 28 Spaghetti with Mushroom Bolognese

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

Fresh ingredients

1.  Bring a large saucepan of water to a boil.  Cook pasta until tender. Drain pasta and return to the pot.

Bolognese sauce

2. Heat oil in a medium skillet.  Add shallots and carrots. Cook until shallots are translucent and carrots are soft.  Add mushrooms, salt and pepper.  Cook until mushroom are  wilted. Stir in tomatoes, wine and oregano., stirring often, until the sauce has thickened slightly.  Pour the sauce over the pasta and stir to coat.

Makes 2 Servings.

Goes well with a lettuce salad.

Sountrack  Moon Taxi - Daybreaker