Mushroom Bolognese

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Adapted from America’s Test Kitchen


Ingredients:

  • 2 TBL Olive Oil

  • 2 cups mushrooms finely chopped (I like to use a variety of mushrooms of whatever kind I have handy…sometimes button, sometimes cremini, sometimes baby Bella…)

  • 1 carrot, diced

  • 1 celery stalk, diced

  • 1 onion, diced

  • 3 cloves minced garlic

  • 28 oz can diced tomatoes ( I use no salt added)

  • 2 TBL tomato paste

  • 1 cup red wine

  • 3 Bay leaves

  • 1/2 tsp black pepper

  • 1/2 tsp dried oregano

  • 1/2 tsp dried thyme

  • 1/2 tsp dried basil

  • 1/2 tsp dried red pepper flakes (optional)

  • salt to taste

  • fresh basil or parsley

  • shredded parmesan

Method

  1. Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, 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.

  2. Add tomatoes, tomato paste and seasonings. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and serve over pasta of your choice (or Zoodles!) Top with fresh basil and parmesan if desired