Creamy Spaghetti Bolognese

Serves 2-4

Ingredients
olive oil
thyme, to taste
black pepper, to taste
red wine ~ I prefer Beaujolais
1 lb ground beef ~ I prefer 70/30
2 cloves garlic, minced
1 onion, diced
1 carrot, very finely minced/grated or run through a food processor
5 baby portobello mushrooms, diced
1-2 cans diced tomatoes (16-32 oz), based on taste
1 tbsp tomato paste
3/4 of an Italian sausage, removed from skin (optional)

butter, to taste
salt, to taste
oregano, to taste
spaghetti

cilantro, chopped
2 tbspn mascarpone cheese
parmesan cheese, freshly-grated to taste

Steps
1. In a large pot over medium heat, briefly heat the olive oil and garlic till aromatic.
2. Add the onions and saute lightly till sweated.
3. Add the mushrooms and saute lightly for about one minute.
3. Add the ground beef, optional Italian sausage, thyme, and black pepper. Stir frequently to break up the ground beef and cook until the beef is just browned.
4. Add the carrots and stir in until well-incorporated.
5. Add the tomatoes, tomato paste, and red wine. Stir to combine and bring to a slight simmer.
6. Reduce heat to low and simmer until reduced (about 30 minutes).
7. About 15 minutes before the meat sauce is ready, start on the pasta. In another pot, bring enough water to boil for the pasta with the butter, oregano, and a pinch of salt to taste. Cook the pasta until al dente according to the package instructions. Strain and plate.
8. When the meat sauce is ready, remove from heat and stir in the mascarpone to add creaminess to the sauce. Most of the time, I mix in the marscarpone only before serving so I save and reheat any leftover meat sauce separately (tastes even better the next day!).
9. Ladle the meat sauce over the pasta, garnish with cilantro, and serve with freshly-grated parmesan cheese.