Preparation

• Place the celery, carrots and onion in a large food processor. Pulse 15 to 20 times, until finely chopped. Transfer the vegetables to a bowl and set aside.
• Working in batches, pulse the mushrooms 15 to 20 times, until finely chopped. Transfer the mushrooms to a separate bowl and set aside.
• Pulse the basil, parsley and rosemary 20 to 25 times, until finely chopped. Empty the herbs into a third bowl and set aside.
• Pulse the cannellini beans 5 to 10 times, until coarsely chopped but not creamy. Place the beans in a fourth bowl and set aside.
• Cook the pasta in salted water according to package directions. Reserve ½ cup pasta water, drain and rinse the pasta, and set it aside.
• In a Dutch oven, heat the olive oil over medium-high heat. Saute the pulsed celery, carrot and onion mix until the vegetables soften, about 5 minutes. Stir in the mushrooms and continue to cook until the mushrooms release their moisture and it evaporates, about 10 minutes. Stir in the herb mixture and the minced garlic. Cook until fragrant, about 30 seconds. Add the tomato paste, stirring to coat the vegetables. Cook until the paste darkens, about 2 to 3 minutes.
• Add the wine, stirring to deglaze the Dutch oven and scraping any bits off the bottom. Add the reserved pasta water and the crushed tomatoes and their juices. Stir in the chopped beans. Bring the mixture to a boil and reduce heat to low. Add the balsamic vinegar, sugar (if using), red pepper, salt and black pepper to taste. Simmer uncovered 15 minutes, stirring occasionally. Serve the sauce over the prepared noodles.

* Egg-free noodles such as 365 Everyday Value Organic Fettuccine are available at Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com.