Toss the portobello mushrooms, onion, and carrots with 2 tablespoons olive oil.

Grill in a grill basket over high heat, toss/stir halfway thru, grill for 20 minutes, until softened and slightly blackened.

Place all grilled vegetables in a food processor and pulse till chopped to a fine mixture but not pureed.

In a large skillet heat 3 tablespoons olive oil over medium high heat. Add the cremini mushrooms, sauté until golden. Add the minced garlic, cook for another minute.

Add the tomato paste and pureed tomatoes to the mushrooms, lower heat to medium and stir and scrape to incorporate all the paste. Add the oregano and cook for 1 minute.

Pour the ½ cup of Laurel Glen Estate Cabernet into the mixture, scrape up anything stuck to pan. Add the grilled vegetables and stir to incorporate, season with salt and pepper.

Meanwhile bring water to a boil for pasta and cook according to package directions. Reserve 2 cups of pasta water.

Add the cooked pasta to the pan with the sauce, toss and add ½ cup of reserved pasta water to loosen up the sauce to desired consistency, typically around 1 cup or so. Incorporate the Parmesan into the pasta and serve.