Recipe: Mushroom Ragù alla Bolognese
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Ingredients:
Bolognese Sauce (8 servings):
4 tbsp extra-virgin olive oil
1 ½ lbs white mushrooms – chopped small
4 cloves of garlic – minced
1 medium onion – chopped small
2 carrots – chopped small
2 celery stalks – chopped small
1 ¼ cup dry white wine – or vegetable stock
1 ½ tsp fine sea salt – or more to taste
1 tsp dried basil
1 tsp dried oregano
½ tsp freshly ground black pepper
½ tsp red chili flakes – optional
½ tsp dried thyme
¼ tsp dried marjoram
1 cup non-dairy milk (see our favourites here)
2 28 oz cans diced tomatoes – pureed
Pasta to serve 4:
16 oz dry pasta – cooked in salted water
Method
Heat the olive oil in a medium, heavy bottomed skillet.
Then, add the mushrooms and cook gently for 5 – 7 minutes until they release their juices.
Add the minced garlic and cook for one minute before adding the chopped onions. Cook for an another 2 minutes.
Add the celery and carrots to the pot and stir well. Cook for 2 - 3 minutes, stirring occasionally.
Add the wine (or stock) to the pot and simmer gently for 15 minutes until fully reduced.
Add the salt, pepper, chili flakes (if using), basil, oregano, marjoram, and thyme along with the plant-based milk. Bring back up to a simmer and reduce the liquid once more for 12 minutes.
Add the pureed canned tomatoes to the pot and stir well. Bring to a low simmer, then reduce to the lowest heat. Cover the skillet, leaving a small gap, and cook for 3 hours.
After 3 hours, taste and adjust spices. Serve immediately with pasta and enjoy, or freeze in tupperware for quick, weeknight dinners.
Recreated From a Love for Food. Follow them on Instagram.
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