PORTOBELLO MUSHROOM BOLOGNESE SAUCE

Portobello Mushroom Bolognese Sauce image

This is a vegetarian option I created for Bolognese sauce - and it could fool the unsuspecting! Serve over pasta with Parmesan cheese. Enjoy!

Provided by djbinthecosmos

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 3h37m

Yield 4

Number Of Ingredients 11

Ingredients

1 onion, quartered
1 large stalk celery, halved
1 carrot, quartered
4 large portobello mushrooms, stemmed
1 tablespoon vegetable oil, or to taste
salt to taste
½ cup white wine
¼ cup milk
¼ teaspoon ground nutmeg
2 (15 ounce) cans whole tomatoes, or more to taste
½ cup water

Steps:

Pulse onion in a food processor until diced but not mushy. Transfer to a bowl. Repeat with celery and carrot. Pulse portobello mushrooms to the consistency of ground beef.
Coat the bottom of a large pot with oil; heat over low heat. Cook and stir onion in the oil until soft but not browned, about 5 minutes. Stir in celery and carrot; cook until slightly softened, about 5 minutes. Add portobello mushrooms; cook about 1 minute. Season with salt.
Pour wine into the pot. Increase heat to medium-high; stir with a flat wooden spoon until bottom of the pot looks almost dry, 3 to 5 minutes. Add milk and nutmeg. Reduce heat to medium; cook and stir until bottom of the pot is almost dry, 3 to 5 minutes.
Pour tomato juice from the cans into the pot. Pulse tomatoes in the food processor until coarsely chopped; stir into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, 3 to 4 hours. Thin sauce with water if it appears too thick.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 15.8 g, Cholesterol 1.2 mg, Fat 4.1 g, Fiber 3.3 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 362.9 mg, Sugar 8.7 g