Mushroom Bolognese

• 2 teaspoons Olive Oil
• 1 whole Medium Red Bell Pepper, Stem And Seeds Removed Then Finely Chopped
• 1/2 cups Onion, finely chopped
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Mushrooms, Wiped Clean, Stems Removed And Sliced
• 8 ounces, weight Shiitake Mushrooms, Wiped Clean, Stems Removed And Sliced
• 1 Tablespoon Tomato Paste
• 1 can 15-oz. Can Whole, Peeled Tomatoes
• 1 can (15 Oz. Can) Crushed Tomatoes
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 3/4 pounds Cooked Pasta Of Your Choice

1. Heat 1 teaspoon olive oil in a large skillet over medium heat until hot. Add the bell peppers and onion and stir. Let them cook until tender, about 5-8 minutes.
2. Next add the garlic and cook for one minute. Remove peppers, onions and garlic from pan and transfer to a bowl and set aside.
3. In the same skillet, add the other teaspoon of olive oil and let it get hot. Add the mushrooms and cook until tender, slightly browned and most of the liquid has evaporated, about 5-10 minutes.
4. When the mushrooms have reduced, add the peppers and onions back to the pan and stir well. Add the tomato paste, whole tomatoes, crushed tomatoes, herbs and spices and stir well.
5. Cover and let simmer for 20 minutes, or until thickened.
6. Serve over pasta of choice and enjoy!
7. Recipe adapted from Everyday Italian by Giada de Laurentiis.

olive oil, red bell pepper, onion, garlic, mushrooms, mushrooms, tomato paste, tomatoes, tomatoes, oregano, thyme, ubc, salt, freshly ground black pepper, choice

Taken from tastykitchen.com/recipes/condiments/mushroom-bolognese-2/ (may not work)