Ingredients:

1 pkg Dumpling
2 Tbsps olive oil
1 each yellow onion, finely chopped
1 each celery, finely chopped
1 each carrot, finely chopped
1 1/2 lbs white button or cremini mushrooms, stemmed and finely chopped
1/3 cup tomato paste
2 each garlic cloves, minced
1 cup dry white wine
2 cups low sodium vegetable broth
1 cup whole milk
1/4 tsp crushed red pepper flakes
2 Tbsps chopped fresh basil leaves
  grated Parmesan cheese
  salt and ground black pepper, to taste

Cooking Directions:

  1. In a large heavy-bottom pot or Dutch oven over medium heat, heat the oil. Add the onions, celery, carrot, and cook, stirring occasionally, until softened, about 3-5 minutes. 
  2. Add the mushrooms and cook, stirring occasionally, until the mushrooms are dry and vegetables are light golden-brown, about 7-9 minutes. Season with salt and pepper. 
  3. Add the tomato paste and garlic, and cook, stirring frequently, until tomato paste is light golden-brown and fragrant, about 3-4 minutes. 
  4. Stir in the wine, and cook, scraping up any brown bits from the bottom of the pan, until reduced by half, about 1 minute. Add the broth, milk, and crushed red pepper flakes and bring to a simmer. Season with salt and pepper. Cover and cook on medium-low heat until flavors develop and sauce thickens slightly, about 10-15 minutes. 
  5. Meanwhile, cook the dumplings according to package instructions. Drain.
  6. Top the dumplings with the Bolognese. Top with basil and Parmesan. Serve.