Meatless Mushroom Bolognese
Recipe by Dena Fenza. This Meatless Mushroom Bolognese captures all the rich, deep flavors of the classic Italian sauce, without the meat. Made with hearty mushrooms in place of beef or pork, ...
- Ingredients
- ¾ cups Bionaturae Extra Virgin Olive Oil
- ⅛ teaspoon red pepper flakes
- ½ (about 4 oz.) onion
- 3 oz. carrots, peeled and cut each carrot into 4 pieces
- 2 oz. celery, cut each stalk into 4 pieces
- 2 tablespoons Bionaturae Tomato Paste
- 17 oz. mushrooms (9 oz. Shiitake and 8 oz. Baby Bella)
- 2 teaspoon salt
- ¾ teaspoon pepper
- 1 ½ tablespoons fresh rosemary, chopped
- ⅔ cup red wine
- 28 oz. Bionaturae Whole Peeled Tomatoes, pureed
- ⅓ cup Pecorino Romano, grated
- ¼ cup heavy cream
- 1 lb. Bionaturae Pasta of your choice
- Instructions
- In a saucepan, heat up your olive oil on a low flame and add in the red pepper flakes. Boil your salted pasta water in another pot.
- In the meantime, add carrots and celery to a food processor and pulse a few times until it starts to chop. Add in the onions and continue to pulse. You do not want to over process because it will become like a paste. You just want it to be chopped fine.
- Add the mixture to the olive oil and begin to sauté. Cook for about 5 minutes on a low to medium flame until the veggies start to cook through.
- Next, add the mushrooms to your food processor and pulse until they are chopped fine.
- Add the tomato paste to the veggies and combine well. Cook for about two minutes on a low flame.
- Next add in the chopped mushrooms to the pan. Cook the mushrooms for about five minutes
- Season with salt, pepper and fresh rosemary.
- Cook for another two minutes and then add in the red wine. Reduce the red wine by half by cooking for another four minutes.
- Next add the puréed tomatoes and cook on low for about 20 minutes.
- Then add in grated Pecorino Romano and heavy cream. Cook on a low flame and combine well.
- Cook the pasta according to packaging instructions and drain.
- Combine the pasta with the sauce and serve.