Vegan Mushroom Bolognese
Description
Try this hearty and flavorful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over pasta, polenta, or even zucchini noodles.
Ingredients
•
2 tablespoons olive oil
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1 onion, chopped
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1 medium carrot, diced
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1 celery stalk, diced
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2 cloves garlic, minced
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2 cups button mushrooms, quartered
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1 cup red wine
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1 (14 1/2 ounce) can whole peeled tomatoes
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1 tablespoon salt
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1 teaspoon ground black pepper
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1/2 teaspoon dried sage
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3 bay leaves
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1/2 teaspoon basil
Directions
1
Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
2
Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.