Pappardelle Mushroom Bolognese

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
Place the cremini and Swiss mushrooms on the prepared sheet pan, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Roast in the oven for 25 minutes. Remove the roasted mushrooms from the oven and allow to cool slightly.
While the mushrooms are roasting, heat the remaining 2 tablespoons olive oil in a large saucepan. When it starts to shimmer, add the onion and garlic and cook, stirring, until the onion becomes translucent, about 3 minutes. Add the carrot, celery, tomato paste, sun-dried tomatoes, bay leaves, and rosemary and cook, stirring frequently, for 10 minutes.
Finely chop the roasted mushrooms, add to the pan along with the crushed tomatoes, and season to taste with salt and pepper. Stir well, reduce the heat to medium-low, and simmer until all the liquid has been absorbed, about 45 minutes. Remove the bay leaves and rosemary sprig before serving.
Meanwhile, bring a medium pot of water to a boil. Cook the pasta per the package directions until al dente. Drain and sprinkle with a little olive oil. Serve with the mushroom Bolognese, parmesan, and a sprinkle of parsley.