One Pot Mushroom Ragu with Pasta

INGREDIENTS

1 lb

mixed mushrooms (I used chestnut and mini portabella)

2 tbsp

unsalted butter

1 tbsp

vegetable oil

onion (chopped into small pieces)

red bell pepper (de-seeded and chopped)

1 stick

celery (chopped into small pieces)

2 cloves

garlic (peeled and minced)

1/4 cup

red wine

x 14oz (400g tins chopped tomatoes)

+ ½ cups (360ml hot vegetable stock (use hot water plus 3 tsp vegetable bouillon for gluten free))

1 tsp

sugar

1 tbsp

dried thyme

1 tsp

dried oregano

1/2 tsp

salt

1/2 tsp

black pepper

2 tbsp

tomato puree (tomato paste if you're in the US (usually gluten free, but check your brand if needed))

8 oz

rigatoni pasta ((replace with gluten free pasta if needed - rigatoni, spirals or fusilli all work well) )

2 tbsp

grated Italian style vegetarian hard cheese ((you can use parmesan if you don't need a vegetarian cheese))

Small bunch fresh parsley (roughly chopped)