Pasta al Sugo Finto

Makes: 4 to 6 servings

For the sauce:

2 tablespoons extra-virgin olive oil, plus 1/4 cup, divided

8 ounces baby bella mushrooms, diced

Salt and pepper

2 or 3 garlic cloves, minced

1 teaspoon Italian seasoning

1 cup chopped white onion

2 medium carrots, peeled and chopped

2 celery stalks, chopped

3 tablespoons tomato paste

1 cup dry red wine

1 (28-ounce) can tomato purée

1 pound cooked fresh pasta

Grated Parmesan, for serving

For the topping:

2 tablespoons extra-virgin olive oil

1/2 cup dry bread crumbs

1/4 teaspoon salt

1 tablespoon finely chopped fresh parsley

1 tablespoon grated Parmesan cheese

1. In a large Dutch oven or heavy lidded pot, heat 2 tablespoons oil over medium-high heat. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned, 8 to 10 minutes. Add the garlic and Italian seasoning and cook, stirring, until fragrant, about 2 minutes. Transfer to a bowl.

2. Add the remaining 1/4 cup oil to the pot. Add the onion, carrot and celery, season generously with salt and pepper, and cook, stirring occasionally, until softened and caramelized, about 10 minutes. Add the tomato paste and cook until fragrant, 1 to 2 minutes.

3. Return the mushroom mixture to the pot and stir in the red wine. Cook, stirring occasionally, until the pan is almost dry, about 5 minutes. Add tomato purée and 1 cup of water used to swish out the can.

4. Bring the sauce to a bubble and reduce to a simmer over medium-low and cook for 30 minutes, uncovered, stirring occasionally.

5. Make toasted bread crumbs: While the pasta sauce simmers, heat oil in a medium pan over medium heat. Stir in the bread crumbs and salt and cook for 2 more minutes, until toasted. Remove from the heat and mix in the parsley and Parmesan with a fork or your fingers. Set aside to cool.

6. Next, cook the pasta in salted water according to package instructions until al dente. Drain, reserving 1 cup pasta water.

7. Toss the cooked pasta in the sauce, adding pasta water, as desired, to thin the sauce and allow it to stick to the pasta. Season to taste with salt and pepper. (You also can simply spoon the sauce on top of bowls of cooked pasta.)

8. Divide the dressed pasta among warmed bowls. Top with toasted bread crumbs, if using, and pass the Parmesan.

— Adapted from nyt.com