Mushroom Bolognese

Heat 2 tbl of olive oil in a medium Dutch oven over medium heat. Add the mushrooms and cook for 5 to 7 minutes, until starting to brown. Stir in the garlic, oregano and red pepper flakes and cook for one minute. Pour 1 cup of the red wine into the pot and stir to scrape up any browned bits. Stir in the tomatoes, tomato paste, 1 tbl salt, 1 ¹⁄₂ tsp pepper. Bring to a boil, then lower the heat and simmer for 10 mintes.

Meanwhile, bring a large pot of water to a boil. Add 2 tbl of salt and the pasta and cook al dente according to the directions on the box. Drain, reserving 1 cup of the cooking water.

Add the remaining ¹⁄₄ cup of red wine, nutmeg, basil and mascarpone to the sauce and simmer for 5 minutes. Add the pasta and enough of the reserved pasta water to make a loose sauce and cook over low heat for 3 minutes. Add a bit more cooking water if the sauce becomes too thick. Off the heat, stir in ¹⁄₂ cup of Parmesan cheese. Serve hot sprinkled with extra Parmesan.