Vegan Mushroom Bolognese

Name: Vegan Mushroom Bolognese
Total time: 55
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 medium carrot, diced; 1 celery stalk, diced; 2 cloves garlic, minced; 2 cups button mushrooms, quartered; 1 cup red wine; 1 (14.5 ounce) can whole peeled tomatoes; 1 tablespoon salt; 1 teaspoon ground black pepper; ½ teaspoon dried sage; 3 bay leaves; ½ teaspoon basil

Recipe by Fioa from allrecipes.com

55 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

1 onion, chopped
•

1 medium carrot, diced
•

1 celery stalk, diced
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2 cloves garlic, minced
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2 cups button mushrooms, quartered
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1 cup red wine

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1 (14.5 ounce) can whole peeled tomatoes
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1 tablespoon salt
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1 teaspoon ground black pepper
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½ teaspoon dried sage
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3 bay leaves
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½ teaspoon basil

Instructions

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.