Mushroom Bolognese

Sorry for the long absence. I have been way too lazy about taking pictures of our meals lately, but I hope to be better this week.

I made this dish one week after I was tired of the carnivorous lifestyle and wanted something vegetarian.  Of course, it didn’t end up being totally vegetarian since Lady that Can’t Waste had some steak left over from earlier in the week that she cut into tiny pieces, seared, and threw in the pot. But, it would still be delicious without.

Mushrooms give this sauce a very meaty taste, without the heaviness of meat. It’s a good light dinner for those times when you have had a bunch of heavy food sitting in your stomach like a rock. We had it with homemade pasta too- extra good. I got the recipe from the same site that brought us this.

Ingredients

• Olive Oil
• 1 Carrot, peeled and diced
• 2 celery ribs, cleaned and diced
• 1/2 medium onion, diced
• salt and pepper
• 3 minced garlic cloves
• 3/4 cup red wine
• 1 pound of mushrooms, chopped
• 1 oz of dried porcini mushrooms (optional) + 1 cup of warm water
• 1.5 cups beef broth (vegetable if you want to keep this vegetarian)
• 1 15 oz can of whole crushed tomatoes
• 1 15 oz can of tomato sauce or puree
• 2 bay leaves
• 2 tsp sugar
• 2 tsp dried oregano
• 1 tsp thyme

Recipe

{porcini mushrooms, water}

If you are using the porcini mushrooms, soak them in warm water for 20 minutes. Strain it through a cheesecloth or very fine sieve, keeping the water. Chop up the mushrooms

{all remaining ingredients}

Heat 2 T of olive oil in a large pot. Saute your onion, celery, and carrots with salt and pepper. Cook on low heat for about 8 minutes, until the onion is translucent. Add your garlic and cook for 1 minute.  Increase the heat to medium, add the wine, and cook for 5 minutes. Your wine should be simmering. Add all of your mushrooms, including the water from the porcinis. Add all remaining ingredients and simmer for 1 to 1.5 hours, uncovered. Let the sauce reduce to whatever thickness you want.

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