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In a large pot heat olive oil and add in mushrooms for 7 minutes or until they begin to brown.
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Add onion, fennel, carrots, 3/4 t salt and 1/4 t black pepper and continue to cook for 6 minutes.
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Add squash, garlic, tomato paste, red pepper flakes, paprika, and fennel seeds and cook for 1-2 minutes.
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Add white wine and stir, and cook at medium heat for 5 minutes as the sauce begins to thicken.
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Add bay leaf, thyme, and 2 cups stock.
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Add the tomatoes and their juices, with clean hands squeeze the tomatoes on their way into the pot to lightly crush them.
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Reduce sauce for 15 minutes at medium heat, stirring occasionally.
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Add 1 C stock and reduce heat to low.
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Continue to simmer the sauce for 1 hour to reduce the sauce to a thick, vegetable ragu.
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Add salt and pepper to taste
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Cook pasta according until al dente.
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Drain, saving 1/2 C cooking liquid to use in sauce if desired.
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Combine pasta and sauce, adding pasta cooking liquid as needed for desired thinning.
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Serve and garnish individual servings with grated pecorino, freshly ground pepper and a spoonful of ricotta.
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Enjoy!