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Cheesecake Factory Pasta With Mushroom Bolognese

6 oz. spaghettini, cooked al dente, drained and kept warm
2 oz. olive oil
1 oz. carrots, minced
1 oz. yellow onion, diced to 1/4-inch thickness
4 oz. mushrooms, diced to 1/4-inch thickness
1/2 t. kosher salt
1/4 t. black pepper, freshly ground
1 T. garlic, minced
1 t. fresh thyme, chopped
2 oz. Madeira wine
10 oz. marinara sauce
1 oz. butter
1 oz. Parmesan cheese, grated
2 t. parsley, chopped

In a sauté pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes. Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss.

Sprinkle 1/2 oz. Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.

Makes 6 to 8 servings.

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