Try this hearty and flavourful vegan alternative to the traditional Italian Bolognese sauce. It's perfect for serving over pasta, polenta or even courgetti.
4 people made this
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.