Rich Mushroom Bolognese
Serves 4
Ingredients
- 400 g mushrooms finely chopped
- 1 tbsp. soy sauce
- 1 1/2 tsp. paprika
- 2-3 tbsp. vegan butter or vegetable oil
- 2 ribs of celery finely chopped
- 3 carrots peeled and finely chopped
- 1 big white onion finely cubed
- 4-5 cloves of garlic minced
- 200 ml dry red wine
- 3 tbsp. tomato paste
- 2 bay leaves
- 1 1/2 tsp. dried rosemary
- 1 1/2 tbsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 500 ml strained / sieved tomatoes
- 250 ml-300ml water
- 1 handful of fresh parsley finely chopped + more for garnishing
- Salt and pepper
Directions
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Add the finely chopped mushrooms in a big bowl. Add soy sauce, paprika and a pinch of salt and pepper. Mix well and set aside
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In a big pot, heat the vegan butter over medium-high heat. Add the carrots
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Cook them for about 2 minutes, then add the onion and the celery
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Cook everything for another 2 minutes, before adding the minced garlic and the mushrooms from the bowl
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Let everything cook over medium-high heat for 3 minutes. Stir occasionally
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Then, add the dry red wine. Scrap any roasted parts from the bottom of the pot. Stir well and allow the wine to reduce for the next 2-3 minutes
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Once there’s only a third of the wine left in the pot, add in the tomato paste, dried rosemary, dried oregano, dried basil, dried thyme, a generous pinch of salt, the sieved tomatoes and the water
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Give everything a good stir, cover half of the pot with a lid and let the sauce simmer for about 30 minutes on low heat. Stir occasionally
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Add a handful of finely chopped parsley to the sauce and season with more salt and pepper if needed
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Cover the pot (fully) with a lid and let everything simmer for another 10 minutes
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Serve with 500g of your favorite pasta, more parsley and (optionally) a drizzle of olive oil
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Enjoy!
Notes
Tip: Chopping the vegetables in a food processor will save you a lot of nerves and time 🙂
Sauce makes 4 big portions – Enough for 500g of your favorite pasta