Mushroom Bolognese
Top your pasta this delicious mushroom bolognese! So "meaty" you won't even miss the beef.
Servings: 8 servings
Cost: $10
Equipment
- saucepan
Ingredients
- 2 tablespoons olive oil
- 1 medium vidalia onion diced
- 1 medium carrot diced
- 1 celery stalk diced
- 3 garlic cloves minced
- 1 lb cremini mushrooms chopped(white mushrooms will work, also)
- 5 oz shitake mushrooms chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 28 oz can tomato puree
- 28 oz can crushed tomatoes
- 1 teaspoon granulated sugar
- 1/4 tsp salt plus more for additional seasoning
- 1/4 tsp pepper plus more for additional seasoning
Instructions
- Heat the olive oil over medium heat in a large dutch oven or heavy bottomed pot. Add the onions to the olive oil and sauté until they begin to soften. Add the carrots and celery and continue to sauté another 3 minutes.
- Stir in the garlic and cook for an additional minute. Add mushrooms and cook until softened, approximately 5 minutes.
- Stir in the oregano, bay leaf, tomato paste and wine and allow the liquid to reduce by half.
- Stir in the tomatoes, sugar, salt and pepper. Bring the sauce to a boil and then turn the heat down to low. Allow the sauce to simmer for 10 minutes. Season with salt and pepper to taste.
- Serve with your favorite pasta.
Notes
Sauce can be stored in an airtight container for up to two days in the refrigerator or up to 60 days in the freezer.
Nutrition
Serving: 0g | Calories: 145kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 262mg | Potassium: 1142mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2052IU | Vitamin C: 22mg | Calcium: 78mg | Iron: 4mg