Mushroom Sugo

Time and again you will hear me use the term "a labor of love" and this recipe is just that. Less labor, more love, it's all about building flavor upon flavor slowly, then letting it all come together to simmer into one wonderful stew.
This mushroom sugo is essentially a thick mushroom sauce to be served over pasta, polenta, potatoes, any grain will do. Heck, if you don't have any grains laying around just eat it as is. I did.

Rich, naturally sweet, thick mushroom sauce with hints of rosemary, thyme and fresh parsley, tons of onions and carrots and red wine. This dish is well worth the time.

Mushroom Sugo
serves 3-4
1/4 cup extra virgin olive oil
2 medium sized yellow onions, minced
2 carrots, minced
2 celery stalks, minced
8 garlic cloves, minced
1/4 cup chopped fresh parsley
1 tbl dried thyme
2 tsp dried rosemary
1 tsp dried sage
1 tsp sea salt
1 tsp pepper
2 cups minced shittake mushrooms (from about 2 handfuls)
1/2 cup dry red wine
1-15 oz can tomato sauce
1 cup vegetable broth
1 vegan chicken bouillon cube
2 bay leaves

Heat the oil over medium in a large saute pan or dutch oven. Add the onions and cook for 15 minutes until they are soft and golden. Add the carrots and cook 7 minutes more. Add the celery and cook 7 minutes until they start to soften. Add the garlic, parsley, thyme, rosemary, sage, salt and pepper. Saute 5 minutes more. Add the mushrooms and toss to combine.
Deglaze the bottom of the pan with red wine, scraping up all the brown bits.
Add the tomato sauce, broth, bouillon and bay and bring to a boil. Reduce to a low simmer and cover. Cook for 1 1/2 hours, stirring ever 30 minutes or so to prevent the bottom from burning.
Taste and season for more salt and pepper if necessary.