Ingredients:
1 lb cremini mushrooms, roughly chopped
2 medium carrots, finely chopped
1 large yellow onion, finely chopped
3 celery sticks, finely chopped
4 garlic cloves, finele chopped
¼ cup + 2 tablespoons extra virgin olive oil
2 teaspoons crushed fennel seed
3 sprigs of thyme
¼ cup tomato paste
1 cup red wine
1 14oz can of San Marzano crushed tomatoes
2 cups vegetable stock or water
1 450-gram bag of rigatoni
2 cups shredded mozzarella cheese (or more, as desired)
Salt, to taste
Cracked black pepper, to taste
Instructions:
Preheat the oven: Set it to 375°F (190°C)
Heat ¼ cup of extra virgin olive oil over medium heat in a large oven-safe skillet or pot. Add in all the mushrooms and season well with salt and cracked black pepper. Sauté on medium heat until all the liquid evaporates and the mushrooms start to get golden. Remove from the pan once they have developed some nice color.
In the same pan, add the rest of the olive oil and add in the chopped onion, carrots, celery and season well with salt and pepper. Sauté until the onion is translucent and lightly caramelized.
Add in the garlic and give is a nice stir, then add back in the mushrooms, tomato paste, fennel seeds and thyme. Sauté until lightly caramelized and then add in the wine.
Cook off and scrape down the caramelized bits at the bottom of the pot.
Add in the crushed tomatoes and stock and bring to a boil. Turn down to a simmer and cook down for 20-25 minutes. Check for seasoning.
While the sauce is cooking Bring salted water to a boil in a large pot. Add the rigatoni and cook until al dente. Drain and add directly to the sauce and stir until the pasta is fully coated.
Sprinkle the shredded mozzarella cheese evenly over the top. Bake for 15-20 minutes, or until the cheese is melted and golden. Broil if needed.
