Cook pasta according to package directions, drain.
Melt half the butter over a medium high heat and sauté onion, celery, carrot for 5 minutes or until carrot is tender.
Stir in tomato paste and cook 2 minutes, stirring constantly.
Stir in red wine and lightly boil for 10 minutes or until liquid has almost evaporated.
Pour in broth and bring to boil again and cook until liquid has reduced to about 1 cup.
Strain through sieve into a bowl.
Melt remaining butter in pan and sauté mushrooms and thyme.
Cook for 5 minutes and season with salt and pepper.
Combine water with starch add mixture and sauce liquid back to pan and bring to boil.
Reduce heat to low and simmer for 5 minutes.
Combine pasta with sauce and toss to coat well in the pan for about 1 minute.
Divide among 4 warm pasta bowls, sprinkle with chopped parsley (if desired) and serve with warm crusty bread.
Ingredients
Nutrition Facts
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Amount Per Serving
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% Daily Value*
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
* The most accurate information is always on the actual product label. We may periodically update our labels and the website does not necessarily get updated at the same time. The values on the website are intended to be a general guide to consumers. For absolute values, the actual label on the product at hand should be relied upon.