– 1.5 lb portobello mushrooms – 6 tbsp olive oil – 1 large sweet onion, diced to ½” – 1 medium carrot, peeled and finely diced – 1 stalk celery, finely diced – 2 cloves garlic, minced – 2 tbsp tomato paste – 1 c dry red wine – 1 28-oz can crushed tomatoes – 1-2 tsp kosher salt – 1 tsp cracked black pepper – 1 bay leaf – 1 bundle fresh thyme – chopped fresh parsley