Mushroom Bolognese With Whole Wheat Pasta

• 1 tablespoon olive oil
• 1 large sweet onion, finely chopped
• 2 medium carrots, finely chopped
• 1 large zucchini, finely chopped
• 1/2 pound baby portobello mushrooms, finely chopped
• 3 garlic cloves, minced
• 1/2 cup dry red wine or reduced-sodium chicken broth
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/8 teaspoon crushed red pepper flakes
• Dash ground nutmeg
• 4-1/2 cups uncooked whole wheat rigatoni

1. In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
2. Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
3. Cook rigatoni according to package directions; drain. Serve with sauce.

olive oil, sweet onion, carrots, zucchini, portobello mushrooms, garlic, red wine, tomatoes, tomatoes, parmesan cheese, oregano, pepper, red pepper, ground nutmeg, whole wheat rigatoni

Taken from www.tasteofhome.com/recipes/mushroom-bolognese-with-whole-wheat-pasta/ (may not work)