Red Wine Mushroom Bolognese
Ingredients
- 2-3 tbsp olive oil
- 1 onion diced
- 1 shallot diced
- 4 celery ribs diced
- 2 carrots diced
- 1 pound mushrooms diced
- 4-6 garlic cloves, minced
- 1 cup red wine
- 1 1/2 cups veggie stock
- 2 bay leaf
- punch of red pepper flakes
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp pink himalayan salt
- fresh ground pepper to taste
- fresh parsley, chopped (small bunch) *optional
- chopped baby spinach, about a handful *optional
Preparation
Add the onion, carrot and celery to a large sauté pan with heated olive oil and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through. Add the garlic and mushrooms and continue cooking for an additional 6-8 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through
Add wine, and stir. Let the mixture come to a boil and simmer for about 2-3 minutes, or until the wine is reduced by about half
Add in the vegetable stock, tomato sauce, bay leaf, basil, oregano, red pepper flakes and a generous pinch of salt and pepper. Stir to combine. Let the mixture continue cooking until it comes to simmer. Then reduce heat to low, and simmer covered for about 20-30 minutes
Add chopped parsley and spinach for added nutrition and bold flavor
Taste, and season with extra salt, pepper, basil, oregano and/or crushed red pepper if needed
Don't forget to remove bay leaf. Serve over pasta or rice