Mushroom Bolognese
Italian cuisine is a favorite for plant-based meals. When I come across ways to pack in extra veggies, I will always try. This sauce is perfect for adding in extra veggies and it can be used in so many ways.
Try it with lentil walnut loaf balls, crumble in some tofu, ladled over rice or pasta, or especially good over roasted spaghetti squash.
Mushroom Bolognese
A veggie packed sauce that is wonderful on gluten free penne pasta or roasted spaghetti squash.
Servings: 4
Equipment
- dutch oven
- knife
- food processor (optional)
Ingredients
- 2 cup yellow onion chopped
- 1 cup carrots about 3
- 1 cup celery 2-3 stalks
- 8 oz cremini mushrooms finely chopped
- 3 Tbsp tomato paste
- 1 (15 oz.) can fire roasted tomatoes diced with juices
- 1 Tbsp tamari
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt and pepper
Instructions
- Heat a dutch oven over medium high heat, when hot add 2 tablespoons of water along with the onions and saute until they begin to soften, about 5 minutes.
- Add carrots, celery and mushrooms stirring to combine and cook until all become a bit tender, about 10 minutes.
- Stir in tomato paste and 1/2 cup of water, followed by remaining ingredients. Stir well to combine and simmer over medium-low heat for 10 minutes.
- While sauce is cooking, prepare pasta, rice or roast a spaghetti squash.
- When sauce has thickened a bit, serve over your choice of starch.
Notes
To make light work of the chopping, cut the onion, carrots, celery and mushrooms into similar sized chunks and place in a food processor and pulse each until finely chopped. there's no need to wipe out container between ingredients.
If you'd like the sauce to be more "saucey" and less chunky, process half of the cooked sauce in the food processor until smooth and add back to remaining sauce.