Mushroom Ragù Alla Bolognese

Ingredients

• 4 tbsp extra-virgin olive oil
• 1 ½ lbs white mushrooms – chopped small
• 4 cloves of garlic – minced
• 1 medium onion – chopped small
• 2 carrots – chopped small
• 2 celery stalks – chopped small
• 1 ¼ cup dry white wine – or vegetable stock
• 1 ½ tsp fine sea salt – or more to taste
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp freshly ground black pepper
• ½ tsp red chili flakes – optional
• ½ tsp dried thyme
• ¼ tsp dried marjoram
• 1 cup non-dairy milk (see our favourites here)
• 2 28 oz cans diced tomatoes – pureed
• 16 oz dry pasta – cooked in salted water