2 tablespoons olive oil
1 pound grilled assorted wild mushrooms, such as shiitake, oyster, and portobello, cut into 1/2-inch dice
3/4 cup chopped yellow onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 tablespoon chopped garlic
1/2 cup Madeira
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (28-ounce) can whole tomatoes
1 (15-ounce) can tomato sauce
1 cup water
1 teaspoon fresh thyme
1 teaspoon minced fresh rosemary
1 pound pasta rags, cooked al dente
Pecorino Romano, shaved with a vegetable peeler

Cooking Recipe:

In a medium pot, heat the oil over medium-high heat. Add the mushrooms, onions, carrots, celery and garlic, and cook, stirring, for 5 minutes. Add the Madiera and cook until reduced, 3 minutes. Add the tomato paste, salt and pepper, and cook, stirring, for 30 seconds. Add the tamatoes , sauce, and water, and bring to a boil. Reduce the heat to low and simmer until thickened and fragrant, stirring occasionally, about 30 minutes. Add the herbs to the sauce and simmer (means to cook slowly) for 5 minutes. Remove from the heat and adjust the seasoning, to taste. Add the pasta and toss to coat. Place in a large serving bowl, or divide among individual pasta bowls. Shave pecorino over the pasta.