Vegetarian Bolognese Sauce
Vegetarian Bolognese Sauce
Ingredients
- 8 oz (227 g) white mushrooms
- 2 carrots, peeled and cut into chunks
- 2 branches celery, cut into chunks
- 1 onion, quartered
- 2 cloves garlic, peeled
- 3/4 lb (340 g) ground meat substitute
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) tomato paste
- 3/4 cup (180 ml) white wine
- 1 can (796 ml/28 oz) ground tomatoes
- 3/4 cup (180 ml) milk
- 2 bay leaves
- 4 branches fresh thyme
- Salt and pepper
Instructions
- In a food processor, finely chop the vegetables. Set aside.
- In a large saucepan over high heat, brown the ground meat substitute in the butter and oil, stirring constantly and breaking it up with a spoon. Add the vegetables and sauté until the liquid has evaporated. Season with salt and pepper. Add the tomato paste and cook for 2 minutes. Add the wine, tomatoes, milk, bay leaves and thyme. Bring to a boil, reduce the heat and simmer gently for about 1 1/2 hours, stirring frequently. Remove the bay leaves and thyme. Adjust the seasoning.
- Serve over pasta.
Vegetarian Bolognese Sauce