Mushroom Bolognese

Classic taste of Bologna with this easy, 4 step vegetarian dishIngredients2 tablespoons olive oil 3/4 pound mushrooms, stems removed and quartered and quartered (finely dice the stems and reserve)1 small yellow onion, diced 1 fresh garlic clove, crushed3 Tbls fresh oregano, torn1/2 cup Merlot2 tablespoons tomato paste 2 small ripe tomatoes, coarsely chopped 1/2 pound fresh pasta, cooked al dente