Mushroom Bolognese


4 tablespoons olive oil
6 ounces Portobello mushrooms, stemmed, gills removed, cleaned and chopped
6 ounces cremini mushrooms, stemmed, cleaned and chopped
6 ounces shiitake mushrooms, stemmed, cleaned and chopped
½ cup yellow onion, minced
¼ cup carrots, peeled and minced
4 cups of your favorite tomato sauce
½ cup chicken stock
½ cup Pecorino Romano, grated fine
¼ cup Parmesan cheese

Place the mushrooms in a food processor and pulse until they are broken into small pieces.
In a saucepan, heat the oil over high heat.  Add the mushrooms, cook, stirring, for 6-8 minutes.  Add the onions, carrots, garlic and stir for 5 minutes.  Add the tomato sauce, season with salt and pepper.  Lower the heat to low, cook for 20 minutes, season with salt and pepper to taste.  Top with the two cheeses.