Vegetarian Bolognese | America's Test Kitchen

Ingredients

• 2 pounds cremini mushrooms, trimmed and quartered
• 1 carrots, peeled and chopped
• 1 small onion, chopped
• 1 (28-ounce) can whole peeled tomatoes
• 3 tablespoons unsalted butter
• 1/2 ounce dried porcini mushrooms, rinsed and minced
• 3 garlic cloves, minced
• 1 teaspoon sugar
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1/2 cup vegetable broth
• 1 tablespoon soy sauce
• Salt and pepper
• 3 tablespoons heavy cream
• 1 pound fettuccine or linguine
• grated Parmesan cheese