Old World Pork Bolognese

Pork Roast (see previous entry.)
2 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
3 ribs celery
2 garlic cloves
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped fresh oregano leaves
1 heavy teaspoon salt
1 teaspoon black pepper
1 jar baby button mushrooms
1/2 small can tomato paste
1/2 cup red wine
1 bay leaf

Place the carrots, onion, bell pepper, celery, and garlic in a food processor. Pulse the vegetables until finely chopped but not mashed. Add olive oil in a heavy skillet over medium-high heat. Add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. Strain the mushrooms, reserving the liquid. Add the mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste about 5 minutes. Add the mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 to 15 minutes.

Serve over thinly sliced pork roast and side with sauteed Chiffonade kale or other greens topped with Parmesan.