Portobello and Spinach Bolognese recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 1 ounce dried porcini mushrooms or mixed wild mushrooms
• 2 cups water or chicken stock
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter, cut into pieces
• 4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice
• 1 medium onion, chopped
• 1 small carrot, peeled and finely chopped or grated
• 1 small rib celery, finely chopped
• 3 to 4 large cloves garlic, finely chopped
• 1 fresh bay leaf
• 1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel
• Salt
• freshly ground black pepper
• Freshly grated nutmeg, to taste
• 1/4 cup tomato paste
• 1 cup dry white wine
• 1 cup whole milk
• 1 pound pappardelle or fettuccine pasta
• A handful fresh flat-leaf parsley, finely chopped
• Grated Pecorino-Romano cheese