Sunday, March 9, 2008

Bolognese Sauce

So, we went crazy again today at the grocery store and bought a whack of discount mushrooms. Last time we did this I made Mushroom and Sundried Pepper Pasta, but thought that mushrooms would also make a good bolognese sauce. Well, as it turns out, they do.

- 2 tbsp olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 gloves garlic, chopped
- 1.5 lbs mushrooms, chopped
- 2/3 cup red wine
- 1/2 cup plain soy milk
- 1 14 oz can chopped tomatoes
- 3-4 tbsp tomato paste
- 1 tbsp basil
- salt and pepper to taste
- 1/2 cup nutritional yeast

1. Heat oil over medium heat. Add in onion, carrot, celery and garlic. Cook for 10 mins, until veggies are softened.
2. Add in mushrooms and cook for 5-6 mins. Let mushroom release some of their water. Add in wine and cook until wine is almost all reduced. Then add soy milk and cook until mostly reduced.
3. Add tomatoes (if sauce is watery, drain tomatoes before adding) and tomato paste. Season to taste with salt, pepper, and basil. Cook until desired thickness is reached. Stir in nutritional yeast and serve over pasta.