Vegetarian Bolognese Sauce

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Vegetarian Bolognese Sauce

 

2 tbsps. olive oil

1 medium onion, minced

1 large carrot, minced

1 large celery stalk, minced

3 garlic cloves, minced

2 heaping tbsps. fresh parsley

1 tsp. dried thyme

1 oz. dried porcini mushrooms, soaked in 2 cups of warm water until soft

1/4 cup red wine

16 ozs. tomato sauce

1 vegetable bouillon cube

1 bay leaf

pepper to taste

1 cup Boca crumbles or other meat substitute

1/2 cup heavy cream, soy milk can be substituted

 

Heat oil and sauté onions 15 to 20 minutes until brown. Add carrots and celery,

cook 10 minutes.

Add garlic, parsley, and thyme, cook 5 minutes. Remove mushrooms from soaking

liquid and chop.

Reserve water. Add mushrooms to vegetable mixture. Add red wine.

Reduce heat to low, stir in tomato paste, mushroom water, bouillon cube, bay

leaf, and pepper.

Cover pot and simmer 1 hour. Remove bay leaf. Add Boca crumbles and heat

through. Add cream.