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
Method
- 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.