Tomato sauce is great however add mushrooms and you got one tasty mushroom bolognese pasta sauce. Make pasta sauce like you normally do however rather than sauté the quartered mushrooms before add the freshly chopped mushrooms to the already simmering pasta sauce. Let them cook and absorb some of the sauce then take a hand held blender and roughly blend or pulse the mushrooms through the sauce, do not over blend. I used a 454g pint full of mushrooms... so the more mushrooms the better; as when slightly blended they will create a nice thick sauce.
Just a bit frosty here weather wise. Hope everyone had a good weekend! - JD