Pasta with Mushroom Bolognese

Servings: 2 | Serving size: about 1 1/2 cups sauce with 2 ounces pasta

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well for up to 3 days in the refrigerator.

Place the olive oil in a medium skillet over medium-high heat. Add the onion, celery and garlic.

Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the sliced mushrooms.

Cook until the mushrooms are well browned, then add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.

Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.

When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils, add the fettuccine and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve.