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Cheesecake Factory Pasta with Mushroom Bolognese

6 ounces spaghettini, cooked al dente, drained and kept warm
2 ounces olive oil
1 ounce carrots, minced
1 ounce yellow onion, diced to 1/4-inch thickness
4 ounces mushrooms, diced to 1/4-inch thickness
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
1 tablespoon garlic, minced
1 teaspoon fresh thyme, chopped
2 ounces Madeira wine
10 ounces marinara sauce
1 ounce butter
1 ounce Parmesan cheese, grated
2 teaspoons parsley, chopped

In a sauté pan over medium-high heat, bring olive oil to a light sizzle. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.

Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.

Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle 1/2 ounce Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta. Serve immediately.

Makes 6 to 8 servings.