Mushroom Ragù alla Bolognese
This recipe is an adaptation of my favourite bolognese sauce but made vegan with mushrooms. This sauce works perfectly to serve a family of 4 for dinner plus 4 servings to freeze! Makes enough for a 5 layer lasagna.
Ingredients
Bolognese Sauce
- 4 tbsp extra-virgin olive oil
- 1 ½ lbs white mushrooms chopped small
- 4 garlic cloves minced
- 1 medium onion chopped small
- 2 carrots chopped small
- 2 celery stalks chopped small
- 1 ¼ cup dry white wine or vegetable stock
- 1 ½ tsp fine sea salt or to taste
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp freshly ground black pepper
- ½ tsp red chili flakes optional
- ½ tsp dried thyme
- ¼ tsp dried marjoram
- 1 cup non-dairy milk
- 2 (28 oz) cans diced tomatoes pureed
Directions
- In a medium heavy bottom skillet or dutch oven over medium heat, add the olive oil and heat until shimmering. Add the mushrooms, cooking gently for 5 – 7 minutes until they reduce by half and release their juices. Add the minced garlic to the mushrooms and cook for an additional minute before adding the chopped onions. Cook for an another 2 minutes.
- Add the celery and carrots to the pot and stir well. Cook for 2 – 3 minutes, stirring occasionally to prevent burning. Add the wine (or stock) to the pot to deglaze the bottom and bring to a gentle simmer (reducing the heat if necessary) for 15 minutes until fully reduced. Add the salt, pepper, chili flakes (if using), basil, oregano, marjoram, and thyme along with the milk. Bring back up to a simmer and reduce the liquid once more (12 minutes).
- Add the pureed canned tomatoes to the pot and stir well, making sure to scrape up anything sticking on the bottom. Bring to a low simmer and then reduce to the lowest heat, mostly covering (leave a small gap) and cook for 3 hours.
- After 3 hours, taste and adjust spices. Use in lasagna, serve immediately with pasta, or freeze in small tupperware for quick weeknight dinners.
Notes
A Note on Stock: “Beef” or just regular vegetable bouillon is delicious instead of wine. Keep in mind that you may need to reduce the salt by 1/4 – 1/2 tsp.
Half the Recipe: Will only take 2 hours of simmering. Monitor your sauce more closely as it may be more prone to burning.
Vegan Parmesan: I like to use a microplane to finely shred brazil nuts for a faux parmesan that's natural and delicous!
Nutrition Per Serving: Calories 165 kcal | Carbohydrates 17 g | Protein 4 g | Fat 8.3 g | Sodium 702 mg | Potassium 797 mg | Fiber 6.6 g | Vitamin A 181 μg | Calcium: 149 mg | Iron: 3.2 mg | Copper 0.6 mg