Mushroom Bolognese

Bahan-bahan (6 porsi)

• 1 pound (16 ounces) dry pasta (I used tagliatelle)
• 2 tablespoons butter or olive oil
• 1 small white onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 celery ribs, diced
• 4 g arlic cloves, peeled and minced
• 1 pound (16 ounces) assorted fresh mushrooms, diced (I used baby bellas, shiitake, cremini and porcini mushrooms)
• 2/3 cup red wine
• 1 2/3 cups vegetable stock
• 1 (15-ounce) can tomato sauce
• 1 bay leaf
• 1 teaspoon Italian seasoning (*or see alternatives below)
• pinch of crushed red pepper
• Kosher salt and freshly-ground black pepper
• grated Parmesan cheese, for topping (omit the cheese if making this vegan)