Mushroom Bolognese

Ingredients

• 1 1/2 tablespoon olive oil, divided
• 1/2 cup celery, including leaves, cut into 1/8-inch dice (about 1 1/2 stalks)
• 1/2 cup carrots, cut into 1/8-inch dice (about 2 carrots)
• 1 small clove garlic, crushed
• 24 ounce cremini mushrooms, cut into 1/8-inch dice
• 1/4 cup black olives, cut into 1/8-inch dice
• 1/2 cup tomato puree (can use a combination of puree and paste)
• 3/4 cup whole milk or half-and-half (I use a low fat half-and-half without HFCS)
• 2 tablespoon minced fennel fronds, or a generous pinch of fennel seed
• 1 tablespoon minced fresh chives
• 2 teaspoon fresh or dried rosemary, minced
• Your favorite pasta--we like spirals or penne, which trap the sauce
• salt and pepper to taste
• Freshly grated parmesan and red pepper flakes to serve

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