Description
This hearty mushroom bolognese is packed with flavor and loaded with veggies. This vegan sauce has a rich, satisfying texture that’s perfect for pairing with your favorite pasta.
Ingredients
Units
Scale
- 1 medium yellow onion, chopped into large chunks
- 2 medium carrots, peeled and chopped into large chunks
- 2 stalks celery, chopped into large chunks
- 24oz baby bella mushrooms
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard
- 2 tablespoons soy sauce
- 3 tablespoons tomato paste
- 28 oz canned crushed tomatoes
- 1 cup vegetable broth
- 1 tablespoon red wine vinegar
- 1 lb dried pasta, cooked (for serving)
Instructions
- In a large food processor, pulse the onion, carrot, and celery until finely minced.
- Heat olive oil in a large skillet or pot over medium heat for 30 seconds.
- Add the diced onion, celery, and carrot and cook for 10 minutes until slightly softened.
- In the now empty food processor, add the mushrooms, and pulse until finely minced. (You may need to work in batches.)
- Add diced mushrooms and cook for 5-8 minutes, stirring occasionally, until the mushrooms have softened and released their moisture.
- Reduce the heat to medium-low. Add garlic, dried sage, salt, thyme, black pepper, Dijon mustard, soy sauce, and tomato paste. Stir until the vegetables are evenly coated.
- Pour in the crushed tomatoes and vegetable broth. Stir to combine and bring to a simmer.
- Reduce heat to low and simmer for 20-30 minutes, stirring occasionally, until the carrots and celery are tender. For deeper flavor, cook longer on low heat.
- Add red wine vinegar and stir to incorporate. Taste and adjust seasoning if needed.
- Serve over cooked pasta, and enjoy!