Heat olive oil in a large pot over medium heat.
Add onion and garlic to the hot oil. season with salt and pepper to taste. Cook, stirring occasionally, until the onion becomes soft and translucent, 3-4 minutes.
Add mushrooms and ground beef; continue cooking until the beef is nicely browned and the mushrooms have released their liquid, another 5-6 minutes.
Stir in the tomato paste and add bay leaf, oregano, and dried thyme. Season to taste with salt and pepper.
Pour in the wine to deglaze the pan and continue cooking until most of the wine evaporates, 5-6 minutes.
Pour in the crushed tomatoes and reduce heat to medium-low. Let the Bolognese simmer gently until nicely thickened, 25-30 minutes.
Meanwhile, bring a large pot of salted water to a boil and cook pappardelle according to package directions.
When finished cooking, drain pasta and keep warm. Melt butter. Add hot pasta and toss to coat. Top with gruyere, parmesan and parsley.
Serve Beef and Mushroom Bolognese over buttered pappardelle. Garnish with additional cheese and parsley.
Enjoy!
