Mushroom Bolognese

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Mushroom Bolognese

Yield 8

ingredients

• 1 pound dry pasta (wheat, whole wheat, gluten-free, or bean based)
• 2 tablespoons of extra-virgin olive oil
• 1 small white onion, peeled and diced
• 1 large carrot, peeled and diced
• 2 celery ribs, peeled and diced
• 1 pound assorted fresh mushrooms, diced
• 2/3 cups red wine (optional)
• 1 2/3 cups vegetable stock
• 1 (15-ounce) can tomato sauce
• 1 bay leaf
• 1 teaspoon Italian seasoning
• Pinch of crushed red pepper
• Kosher salt to taste
• Pepper to taste
• Grated Parmesan cheese, for topping (optional)

Instructions

1. Cook pasta in a large pot of salted boiling water according to package instructions. Drain.
2. Meanwhile, in a separate large sauté pan, add the extra-virgin olive oil and cook over medium-high. Add the onion, carrot, and celery and sauté for 6-8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through.
3. Pour in the wine (if using) and give the mixture a good stir. Let the mixture come to a boil and simmer for about 2-3 minutes, or until the wine is reduced by half.
4. Add in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and generous pinch of salt and pepper. Stir to combine. Let the mixture continue cooking until it comes to simmer. Then reduce heat to medium-low, and simmer uncovered for about 10 minutes so that it slightly reduced.
5. Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
6. Once the pasta is cooked and drained, combine it with the sauce and toss until combines. Serve immediately, garnished generously with Parmesan.

Nutrition Facts

Calories

317

Fat

6 g

Sat. Fat

1 g

Carbs

60 g

Fiber

10 g

Net carbs

50 g

Sugar

9 g

Protein

12 g

Sodium

3732 mg

Cholesterol

0 mg