Wild Mushroom Bolognese

• 2 tablespoons olive oil
• 1 pound grilled assorted wild mushrooms, such as shiitake, oyster, and portobello, cut into 1/2-inch dice
• 3/4 cup chopped yellow onions
• 1/4 cup chopped carrots
• 1/4 cup chopped celery
• 1 tablespoon chopped garlic
• 1/2 cup Madeira
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (28-ounce) can whole tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup water
• 1 teaspoon fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 pound pasta rags, cooked al dente
• Pecorino Romano, shaved with a vegetable peeler

1. In a medium pot, heat the oil over medium-high heat.
2. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes.
3. Add the Madiera and cook until reduced, 3 minutes.
4. Add the tomato paste, salt and pepper, and cook, stirring, for 30 seconds.
5. Add the tomatoes, sauce, and water, and bring to a boil.
6. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes.
7. Add the herbs to the sauce and simmer for 5 minutes.
8. Remove from the heat and adjust the seasoning, to taste.
9. Add the pasta and toss to coat.
10. Place in a large serving bowl, or divide among individual pasta bowls.
11. Shave pecorino over the pasta.

olive oil, mushrooms, yellow onions, carrots, celery, garlic, madeira, tomato paste, salt, ground black pepper, tomatoes, tomato sauce, water, thyme, fresh rosemary, pasta rags, pecorino romano

Taken from www.foodnetwork.com/recipes/emeril-lagasse/wild-mushroom-bolognese-recipe.html (may not work)