Pasta a la Bolognese
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.
- 1 ib spaghetti or other pasta
- 4 tablespoons extra virgin olive oil
- 1 small onion chopped
- 1 carrot chopped
- 1 celery stalk chopped
- 1 pound mushrooms I use cremini
- 1/2 cup red wine optional
- 1 20 -ounce can of San Marzano tomatoes
- 1 cup water or milk
- 1 teaspoon Sea salt
- 1 bay leave
- 3 tablespoons fresh parsley to serve
- 2 tablespoons butter
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 .
Calories: 157kcal | Carbohydrates: 8g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 425mg | Potassium: 397mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1933IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 1mg