Portobello Mushroom Bolognese Sauce recipe

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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

Nutrition Info

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
servingSize: -
sodium: 362.9 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

4 servings

Recipe Note

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

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