One of my favorite sauces is Bolognese. It’s simple, delicious, and reminds me of one of my favorite meals growing up. This meat-free version is made from ground mushrooms and is ready in about 30 minutes.
2 (8 oz) packs of cremini mushrooms 1 yellow onion, diced 3 cloves garlic 1 medium-size carrot 1 medium celery rib 2 Tbsp tomato paste 2 Tbsp oil, or water ½ cup red wine 1 tsp basil 1 tsp oregano 1 tsp salt ½ tsp red pepper flakes ½ cup cashew cream 1 tsp rosemary In a food processor, pulse the onion, carrot, celery, garlic, and mushrooms until finely chopped. In a large pan warmed over medium heat, add oil, or 2 Tbsp water, if not using oil. Add the vegetables, season with basil, oregano, and cook over moderate heat until softened, 20 minutes. Add 1 Tbsp of water, or stock, as needed, to prevent sticking. Add the cream, rosemary, and 1/4 cup of grated vegan cheese and simmer for 5 minutes.Mushroom Bolognese
Add the wine, salt, and red pepper; and stir. Cook until the wine evaporates. About 3-4 minutes.
At this point, you can either add warm pasta, and 1 cup of water to the sauce and toss, stirring until the pasta is well-coated, or stuff shells and top with remaining creme sauce. Serve.
