2 pounds cremini (baby bella) mushrooms, small chopped
1 large onion, small chopped
1 carrot, peeled and small chopped
1 rib celery, small chopped
4 cloves garlic, minced
salt & pepper
1/2 cup white wine
24 ounces (1 1/2 pounds) roma tomatoes, small chopped
1 tsp dried oregano
1 bay leaf
1/4 cup whole milk
1 pound rigatoni pasta
DIRECTIONS
Heat the oil over medium-high heat in a dutch oven or large pot. Add the mushrooms, onion, carrot, and celery to the pot. Cook, stirring occasionally, until most of the liquid from the veggies has been cooked out, about 20 minutes.
Stir in the garlic, 1 tsp of salt and 1/2 tsp pepper. Pour in the wine and cook until wine has evaporated, about 4 minutes.
Stir in the tomatoes, oregano and bay leaf then pour into a 3-quart slow cooker. Place a lid on the slow cooker and cook on LOW for 7 to 8 hours.
Cook the pasta according to package directions. Drain the pasta and set aside.
Turn off the slow cooker and stir in the milk until well combined. Taste sauce and season with additional salt & pepper if needed.
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