Top your pasta this delicious mushroom bolognese! So "meaty" you won't even miss the beef.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Dinner
Cuisine: American
Keyword: sauce
Servings: 8servings
Calories: 145kcal
Author: Kellie
Cost: $10
Equipment
saucepan
Ingredients
2tablespoonsolive oil
1medium vidalia oniondiced
1medium carrotdiced
1celery stalkdiced
3garlic clovesminced
1lbcremini mushroomschopped(white mushrooms will work, also)
5ozshitake mushroomschopped
1teaspoondried oregano
1bay leaf
1tablespoontomato paste
1/2cupred wine
28ozcan tomato puree
28ozcan crushed tomatoes
1teaspoongranulated sugar
1/4tspsaltplus more for additional seasoning
1/4tsppepperplus 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.