Cook mushrooms in a skillet with 1 tbsp canola oil and 1 tbsp butter until softened. Set-aside. In a saucepot over medium-high heat, saute onion and garlic until softened and lightly browned. Add the ground beef, breaking up and stir until browned. Add tomato paste, finely chopped carrots, bell peppers, celery, optional beef bouillon cube, and tomato passata sauce or pasta sauce. Add oregano, salt and pepper. Simmer for 20 to 30 medium-low. You might need to add water or pasta water (depends on how thick you like the sauce). Add ground dried basil and grated parmesan cheese. Stir until cheese is dissolved, then turn off the heat.

Serve with your choice of pasta or make a lasagna with this Veggie-meat bolognese sauce.

Garnish with grated parmesan cheese and fresh chopped Italian parsley.