Vegan Mushroom Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 cups button mushrooms, quartered
- 1 cup red wine
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried sage
- 3 bay leaves
- ½ teaspoon basil
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Instructions
- 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.
- 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.
Source
Original recipe: View Original