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Mushroom Bolognese with Kale

I love winter, and the excuse to hunker down and get cozy.  Put on a wooly sweater, some fluffy socks and break out the red wine.  But pairing red wines with the food we normally eat – fish, veggies, salads – can be challenging.  So this recipe, which relies on the earthy, umami-ness of mushrooms and miso and a long, slow cook for depth and complexity, has become a cold weather staple.  It’s rich and satisfying, and I might venture to say, even better than the meaty original. 

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