Finely chop the onion and add to a pot with the olive oil.
Saute for about 5 minutes or until the onion looks translucent.
Add in the mushrooms and minced garlic and saute until the mushrooms soften, about 5 minutes.
Add in the white wine and let simmer until the liquid is cooked off.
Stir in the flour until no large clumps remain.
Add all remaining ingredients and stir to incorporate.
Bring to a boil then reduce heat to medium/low. Cover with a lid (but keep it slightly ajar) let simmer for 10-15 minutes or until all liquid is absorbed, stirring two to three times throughout the simmering. If it seems too liquidy, remove the lid and let simmer until the liquid cooks off or stir in extra flour to absorb the liquid.
Taste, and if the pasta is not cooked to your liking, add in another 1/2 cup of hot broth and let simmer until absorbed. Alternatively, if you want less liquid in the final sauce, whisk in an additional tbsp of flour.
Discard the bay leaves and add more salt and pepper as needed. I also often whisk in an additional 1-2 tbsp of soy sauce. Serve with red pepper flakes and chopped parsley. Enjoy!