Spaghetti with Mushroom Bolognese

• 4 ounces spaghetti whole wheat
• 1 tablespoon olive oil, extra-virgin
• 2 large shallots finely chopped
• 1 large carrots peeled and finely chopped
• 10 ounces mushrooms finely chopped
• 1 x salt to taste
• 1 x black pepper to taste
• 15 ounces tomatoes, canned diced
• 2 teaspoons oregano chopped fresh

1. Bring a large saucepan of water to a boil.
2. Cook pasta until just tender, about 10 minutes, or according to package directions.
3. Drain, then return the pasta to the pot.
4. Meanwhile, heat oil in a medium skillet over medium-high heat.
5. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes.
6. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes.
7. Pour the sauce over the pasta and stir to coat.

whole wheat, olive oil, shallots, carrots, mushrooms, salt, black pepper, tomatoes, oregano

Taken from recipeland.com/recipe/v/spaghetti-mushroom-bolognese-48874 (may not work)