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1
In medium saucepan, bring stock to a boil.
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2
Reduce heat to low.
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3
In large saucepan, heat oil and 1 tablespoon butter over medium-high heat.
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4
Add both mushrooms and cook, stirring often, until soft, about 5 minutes.
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5
Using slotted spoon, transfer mushroom mixture to bowl and set aside.
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6
Add remaining tablespoon of butter and onion and cook, stirring often, until soft, about 5 minutes.
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7
Add farro to pan and stir to coat with oil.
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8
Add wine and cook, stirring until liquid is absorbed, about 1 minute.
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9
Add 1 cup hot stock to pan and stir in mushrooms.
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10
Cook, stirring occasionally, adding more hot stock as it is absorbed, until farro is tender but still firm, about 20 minutes.
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11
Meanwhile, make tomato sauce.
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12
In small saucepan, heat oil over medium-high heat.
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13
Add onion, garlic and bell pepper and cook, stirring often, until vegetables are soft, about 5 minutes.
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14
Add tomatoes, sugar, salt and pepper.
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15
Cook, stirring occasionally, until thickened slightly, 15 to 20 minutes.
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16
To serve, stir grated cheese, if using, into farro and season with salt and pepper.
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17
Spoon into serving bowls and sprinkle with chopped parsley if desired.
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18
Top each serving with tomato sauce.
