top your pasta or noodles with the delicious mushroom bolognese!
1medium vidalia oniondiced
1lb4 oz cremini mushroomschopped(white mushrooms will work, also)
28ozcan tomato puree
28ozcan crushed tomatoes
1/4tspsaltplus more for additional seasoning
1/4tsppepperplus more for additional seasoning
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.
Note: Sauce can be stored in an airtight container for up to two days in the refrigerator or up to 60 days in the freezer.