Portobello Mushroom Bolognese Sauce

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

• Preparation Time: 15 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 15 mins
• Calories: 125 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.