Mushroom Bolognese

Adapted from America’s Test Kitchen Complete Slow Cooker Cookbook

1 pound crimini mushrooms, trimmed and quartered
1 pound Melissa’s portobello mushrooms, cleaned and quartered
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 14-ounce can peeled diced tomatoes
2 teaspoons extra-virgin olive oil
1 1/2-ounce package Melissa’s dried porcini mushrooms, rinsed and minced
2 tablespoons tomato paste
3  large garlic clothes, minced
1 teaspoon dried oregano
1/2 cup dry red wine
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon sugar
1 Bay leaf
1/4 cup heavy cream
1 tablespoon lemon juice

than 1/2 inch; transfer to a large bowl. Pulse portobello mushrooms in food processor until pieces are no larger than 1/2 inch; transfer to same bowl.  Pulse onion and carrot in food processor until finely chopped; transfer to the same bowl. Pulse tomatoes and their juice in food processor until almost smooth; set aside in separate bowl.

Heat oil in a 10-inch sauté pan over medium heat until shimmering. Add processed vegetables and porcini mushrooms. Cover and cook until softened, about five minutes. Uncover and continue to cook until vegetables are dry and brown, 12 to 14 minutes. Stir in tomato paste, garlic, and oregano, and cook until fragrant, about one minute. Stir in wine and simmer until nearly evaporated, about three minutes; transfer to the slow cooker.

Stir in tomatoes, salt, pepper, sugar, and bay leaf in the slow cooker. Cover and cook until sauce is deeply flavored, 7 to 8 hours on low for 4 to 5 hours on high.

Discard bay leaf. Stir in cream and lemon juice. Season with salt and pepper to taste. Before serving, stir in 2 tablespoons parsley for every 3 cups of sauce.