Pasta with Mushroom "Bolognese"

AMAZED! This chunky sauce is so "meaty", you won't believe it's 100% vegetarian! Brimming with juicy, earthy mushrooms, this beefed-up, savory tomato sauce also asserts hints of onion, garlic, and herbs. Seriously, I can't stop thinking about how awesome it is...

I called this "PR" (personal record) pasta when I served this to Kyle. Why? Because he was competing in the track and field state championship the next day. And guess what? He came in FIRST. As in, the fastest kid in the state in the 800 meter race. I'm not taking ALL the credit for his win (he's been training for months), but this hearty, healthy meal sure didn't hurt!

Call it whatever you want when YOU serve it. The bottom line is - we ALL win when we dive in!

Pasta with Mushroom "Bolognese"

1 pound pasta of choice
1 tablespoon olive oil
8 ounces cremini mushrooms, rubbed clean and cut into 1-inch pieces
1/4 cup minced onion
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups tomato sauce, from a carton or can
2 teaspoons Worcestershire sauce
Parmesan cheese for serving
Fresh basil leaves for serving, optional

Cook the pasta according to the package directions. Drain and cover with foil to keep warm. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook for 3 to 5 minutes, until soft, stirring frequently. Add the onion and garlic and cook for 3 minutes, until soft. Add the basil and oregano and stir to coat. Cook for 1 minute, until the herbs are fragrant.
Add the tomato sauce and Worcestershire sauce and bring to a simmer. Reduce the heat to low and simmer for 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve the sauce over the pasta, top with basil leaves (if using) and serve the parmesan cheese on the side.
Serves 4