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1
In a food processor, pulse the onion, carrot and celery together into small pieces.
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2
Add 2 tbs of oil to a large pot and heat over medium-high heat.
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3
Transfer onion, carrot and celery mixture to the pot.
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4
Add 1/4 tsp of salt, stir and saute for about 5 minutes.
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5
Meanwhile, add 1/3 of the mushrooms to the food processor and pulse coarsely.
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6
Add another 1/3 of the mushrooms to the chopped mushrooms and pulse again.
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7
Add the last 1/3 and pulse until roughly chopped.
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8
The first batch will be almost pureed and the last should be mostly large pieces.
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9
Transfer the mushrooms to the pot and add 1/2 tsp of salt and 1/4 tsp of pepper.
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10
Stir and saute for about 10 minutes, stirring occasionally until the liquid from the mushrooms evaporates.
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11
Add the remaining tbs of oil, the garlic, chili, marjoram and thyme, and stir.
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12
Cook for 3 minutes.
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13
Add the tomato paste and sugar, stir and cook for 2 more minutes.
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14
Add the madeira wine and red wine vinegar and stir.
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15
Cook for one minute to allow some of the alcohol in the wine to cook off.
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16
Add the pureed tomatoes and the remaining 1/2 tsp of salt, stir and bring to a boil.
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17
Reduce heat slightly and simmer, covered, stirring occasionally, for 15-20 minutes.
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18
To serve, ladle some sauce over cooked linguine or parpadelle and mix to coat the noodles well.
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19
Serve pasta onto individual plates and add a little sauce to the top of each.
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20
Drizzle with olive oil and/or shaved parmesan, if desired.
