It’s been a long week. I don’t know why. It hasn’t been particularly busy or stressful, but it just felt never ending.

Maybe it’s the anticipation of hanging with family over the Labor Day Weekend.

Whatever the case, we needed a comforting meal.

When I think comfort food, I always first think pasta. I’m Italian. I can’t help it.

The second thought is usually some kind o warm and earthy sauce.

In this case, it’s a chunky red wine and mushroom ragu.

You will need one pound of mushrooms (I’m using baby portabella, shiitake and oyster mushrooms) olive oil, black pepper, red wine and parmesan cheese.

Give the mushrooms a rough chop and toss them in a large skillet with some olive oil. Let them brown and cook down and then add a few grinds of black pepper.

Pour in about a half cup of red wine. If you wouldn’t drink it, then don’t use it is the general rule for cooking with wine. You want a nice red that can stand up to the mushroom flavor.

Let the wine reduce. Then top your pasta. Add some parmesan cheese. I used penne because it’s what we had. Any kind would do. Though I suggest staying away from angel hair as it’s a bit flimsy for these hearty flavors.