Vegan Mushroom Bolognese Recipe

🧂 Ingredients

• 2 tbsp olive oil
• 1 onion

  diced
• 2 medium sized carrots

  peeled and diced
• 1 celery stalk

  diced
• 3 cloves of garlic

  chopped
• 1 tbsp thyme leaves

  roughly chopped
• 10 g (⅓ oz) dried wild mushrooms

  reconstituted in 2½ tbsp boiling water
• 500 g mushrooms

  diced, 1 pound
• 1 tbsp tomato paste
• 1 cup red wine

  shiraz and pinot noir work well here
• 2 tbsp soy sauce, gluten-free variety if needed
• 400 g (14 oz) can of chopped Italian tomatoes
• salt and pepper

  to taste
• 400 g dried spaghetti

  (14 oz)

Instructions

• 1 Place a large frying pan [https://amzn.to/2Ck8R9v] over a medium heat and add
  the olive oil. Add the onion, carrots and celery, season with salt and cook
  until slightly golden and caramelised.
• 2 Next, add the mushrooms. I like to do this in 4 batches, so they all get a
  chance to cook properly. Once each batch is cooked add more, until all of the
  mushrooms are cooked. Add the garlic and thyme, and cook for 2 to 3 minutes, or
  until the garlic is cooked.
• 3 Now remove the wild mushrooms from the boiling water, reserving the soaking
  water, and roughly chop the wild mushrooms. Add to the wild mushrooms along with
  the tomato paste to the pan and increase the heat to medium-high. Add the red
  wine, mushroom soaking liquid and soy sauce. Cook until the wine has almost
  evaporated before adding the tinned tomatoes and season with salt.
• 4 Move the frying pan to your smallest burner, cover and reduce the heat to low
  and simmer for 30 minutes to 1 hour (depending on your patience although the
  longer it cooks the better the flavour, check and stir occasionally to make sure
  it isn't catching), or until the sauce is thick and rich. Check and adjust the
  seasonings as necessary and remove from the heat.
• 5 Just before the sauce is ready, bring a large saucepan of water to a boil.
  Season generously with salt, and add the spaghetti and cook according to the
  packet directions. Drain, reserving ¼ cup of the pasta cooking water and return
  to the saucepan and top with the mushroom bolognese and cooking water. Toss to
  combine and divide between 4 bowls to serve. Top with grated parmesan or
  nutritional yeast [https://amzn.to/2WU3I17] if you are vegan.

Nutrition Info