Vegan mushroom Bolognese
55 min
Try this hearty and flavourful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over pasta, polenta or even courgetti.
Fioa
4 people made this
Ingredients
Serves: 4
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 200g button mushrooms, quartered
- 250ml red wine
- 1 (400g) tin peeled plum tomatoes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon dried sage
- 3 bay leaves
- 1/2 teaspoon basil
Method
Prep:20min ›
Cook:35min ›
Ready in:55min
- Heat olive oil in a pan over medium heat; stir in onion. Cook and stir until the onion has softened, 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 the boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.
