2 oz olive oil
8 oz onion, roughly chopped
4 oz fennel bulb, roughly chopped
4 oz carrot, roughly chopped
2 oz celery, roughly chopped
6 garlic cloves
1 1/2 lbs mushrooms, roughly chopped (use whatever mushrooms you like)
6 oz canned tomato paste
12 oz dry white wine
12 oz 1/2 & 1/2
1/4 tsp chili flakes
Salt and pepper
Place the onion, fennel, carrot, celery and garlic in the bowl of a food processor, pulse until finely chopped.
Remove from the food processor and set aside.
Place the mushrooms in the bowl of the food processor and pulse until finely chopped.
Now we are ready to cook. In a large pot heat the olive oil over medium-high heat.
Add the vegetables we set aside and sauté for 3 to 5 minutes.
Add the mushrooms, cook for 2 to 3 minutes.
Add the tomato paste, wine, 1/2 & 1/2 and chili flakes, stir until well combined.
Bring this mixture to a boil, lower the heat and simmer for 15 minutes.
Season with salt and pepper...It's ready to serve with your favorite pasta.