This bolognese sauce is made with mushrooms and in a 100% plant-based version. It is so good, and it is something you have to try; you are really going to love it.
10 minutesmins
20 minutesmins
Simmering time20 minutesmins
50 minutesmins
6people
Calories: 157kcal
Ingredients
1ib spaghetti or other pasta
4tablespoonsextra virgin olive oil
1small onionchopped
1carrotchopped
1celery stalkchopped
1poundmushroomsI use cremini
1/2cupred wineoptional
1 20 -ouncecan of San Marzano tomatoes
1cupwater or milk
1teaspoonSea salt
1bay leave
3tablespoonsfresh parsley to serve
2 tablespoonsbutter
Instructions
Boil the pasta according to the instructions .
In a dutch oven add the oil, the chopped onion , carrot and celery and a good pinch of salt , leave for a few minutes over low heat.
Add the mushrooms and leave until there is no liquid they begin to caramelize .
Add the wine to the pot and let it evaporate for 5 minutes or so.
Finally, add the can of tomatoes and a cup of water or milk. Check for salt and adjust if necessary. Add the butter and let it simmer uncovered for about 10-20 minutes.
To serve , place on a platter cooked and sauce over pasta. Sprinkle with the mixture of aromatic herbs .