Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 1 (28 oz) can crushed tomatoes
- 1 cup dry white wine
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb pasta (linguine, fettuccine, or tagliatelle recommended)
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes. Add garlic and mushrooms and cook for another 3-5 minutes, until mushrooms release their moisture and begin to brown slightly.
- Step 2: Pour in white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce slightly, about 2 minutes.
- Step 3: Stir in crushed tomatoes, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
- Step 4: While the sauce simmers, cook pasta according to package directions.
- Step 5: Stir in heavy cream into the sauce during the last 5 minutes of simmering. Taste and adjust seasoning as needed.
- Step 6: Drain the pasta and add it to the sauce. Toss to coat. Serve immediately, garnished with fresh parsley.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; the flavors actually deepen overnight!
- For reheating, add a splash of pasta water to the sauce to restore its creaminess before gently warming it through.
- Serve with a side of crusty bread for dipping into the luscious, creamy sauce.
- To enhance the mushroom flavor, briefly sauté them separately before adding them to the pot, allowing them to brown more deeply.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American