Mushroom stew Burgundy style

Ingredients:

• 1/4 cup extra-virgin olive oil
• 110g chopped pancetta or 4 strips bacon, cut into pieces, optional
• 900 g brown mushrooms, cut in half
• 2 medium onions, finely chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 4 large cloves garlic, thinly sliced
• 2 bay leaves
• A sprig of fresh marjoram, finely chopped, or 1 teaspoon dried marjoram
• A few sprigs of fresh thyme, leaves picked and finely chopped
• 3 tbsp. flour
• 2 tbsp tomato paste
• 2 tablespoons Worcestershire sauce
• 2.5 cups (half a bottle) of dry red Burgundy wine
• 4 tbsp. beef or mushroom broth
• 450 g egg noodles
• 2 tablespoons butter
• A handful of fresh parsley, finely chopped

Preparation:

1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the pancetta or bacon, if using, and cook until crisp. Add the mushrooms and cook until golden brown and tender, about 15 minutes. Add the onion, carrot, celery, garlic, bay leaves, salt, black pepper, marjoram, and thyme. Cook, covered, for another 10 minutes, stirring occasionally to soften the vegetables. Add the flour and stir for 1 minute, then add the tomato paste and Worcestershire sauce.
2. Add the wine and reduce slightly for a couple of minutes, then add the broth and simmer until slightly thickened. Let cool completely if preparing ahead. Before serving, reheat the stew over medium heat.
3. While the stew is cooking, or just before serving, bring the water to a boil, season with salt, and cook the egg noodles. Drain the noodles in a colander and return them to the hot pot. Add the butter, salt, and parsley and toss to combine. Serve the noodles in shallow bowls with the stew.