Rich Mushroom Bolognese
????Rich Mushroom Bolognese with homemade pasta????
Ingredients
- 400 g mushrooms finely chopped
- 1 tablespoon. soy sauce
- 1 1/2 tsp. Red pepper
- 2-3 tbsp. vegan butter or vegetable oil
- 2 ribs celery finely chopped
- 3 carrots peeled and finely chopped
- 1 large white onion finely chopped
- 4-5 cloves of minced garlic
- 200 ml dry red wine
- 3 tbsp. tomato paste
- 2 bay leaves
- 1 1/2 tsp. dried rosemary
- 1 1/2 tbsp. dried thyme
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 500 ml drained / sifted tomatoes
- 250ml-300ml water
- 1 handful of finely chopped parsley + more to garnish
- salt and pepper
Instructions
- Add finely chopped mushrooms to a large bowl. Add soy sauce, paprika, and a pinch of salt and pepper. Mix well and set aside
- Heat the vegan butter in a large saucepan over medium-high heat. add carrots
- Cook them for about 2 minutes, then add the onion and celery.
- Cook everything for another 2 minutes before adding the minced garlic and mushrooms in the bowl.
- Cook everything on medium-high heat for 3 minutes. mix it up occasionally
- Then add the dry red wine. Discard the roasted pieces in the bottom of the pan. Mix well and allow the wine to reduce for the next 2-3 minutes.
- When the wine is one-third thick in the pot, add tomato paste, dried rosemary, dried thyme, dried basil, dried thyme, a pinch of salt, sifted tomatoes and water.
- Mix everything thoroughly, cover half the saucepan with a lid and simmer the sauce over low heat for about 30 minutes. mix it up occasionally
- Add a handful of finely chopped parsley to the sauce and add more salt and pepper if needed.
- Cover the pot (completely) with a lid and let everything simmer for another 10 minutes.
- Serve with 500g of your favorite pasta, some more parsley and (optional) a drizzle of olive oil.
- Enjoy!
notes
Tip: Chopping vegetables in a food processor will save you a lot of nerves and time ????
Sauce makes 4 large servings – Enough for 500g of your favorite pasta
