Mushroom Bolognese

southernliving.com

blodn1

4 ( 6-oz.) pkg. fresh portobello mushrooms, stems and gills removed, cut into ½-inch pieces

3 Tbsp. olive oil, divided

1 large yellow onion, finely chopped (about 2 cups)

1 large carrot, peeled and finely chopped (about 1 cup)

1 large celery stalk, finely chopped (about ½ cup)

2 tsp. finely chopped garlic (from 2 garlic cloves)

2 Tbsp. tomato paste

1 cup dry white wine

1 cup whole milk

2 cups Mushroom Stock

1 ( 14 ½-oz.) can crushed tomatoes

2 oz. Parmesan cheese, finely grated (about ½ cup)

2 ¼ tsp. kosher salt, plus more for salting water

½ tsp. black pepper

12 oz. uncooked tagliatelle, pappardelle, fettuccine, or linguine pasta

Shaved Parmesan cheese

Fresh basil leaves

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