About This Recipe:
Pasta with bolognese sauce is like getting a hug from someone that you love. It’s hearty, warming, and tastes like it’s been simmering for hours (because it probably has been.) I have a recipe for traditional-ish bolognese here, but this week I found myself with a pound of mushrooms, and decided to make a vegan mushroom bolognese sauce instead. For the most part, all of the other ingredients are the same, and the process is very similar. If you have a food processor, I highly recommend using it to cut down on the vegetable prep time, and to ensure that everything is evenly cut. For all of the doubters out there, even if you don’t love mushrooms, still try this sauce because by the end you can barely tell!
Ingredients (4 servings)
-1 lb rigatoni
-1 medium onion, finely chopped
-2 carrots, finely chopped
-2 celery ribs, finely chopped
-1 lb cremini mushrooms, minced
-4 garlic cloves, minced
-1/2 cup red wine
-28 oz canned whole tomatoes
-Parsley, for garnishing
-1 tsp dried oregano
-1 tsp dried basil
-1/2 tsp dried thyme
-1/2 tsp sugar
-Salt and pepper
Instructions (1 hour 15 minutes)
1. In a large Dutch oven over medium high heat, pour in 2 tbls of olive oil and sauté the onion, carrots, and celery until slightly browned (about 7 minutes.)
2. Add in the mushrooms and garlic, and cook for 5 minutes. Season with salt and pepper.
3. Pour in the red wine and seasonings, and bring to a boil. Reduce for 10 minutes to thicken and cook off the alcohol.
4. Stir in the liquid from the canned tomatoes, and crush the whole tomatoes before adding to the pot. Simmer on low heat for 30 minutes so that the tomatoes break down and the sauce thickens.
5. Once the bolognese is almost ready, bring a large pot of water to a boil and cook the rigatoni until it is al dente. Drain and toss in the sauce, and garnish with the parsley.