Mushroom Bolognese

Mushroom Bolognese
Mushroom Bolognese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbsp olive oil

  • 1

    medium onion, chopped

  • 1

    small carrot, diced

  • 2

    cloves garlic, minced

  • 1

    lb button mushroom, cut into 1/4 in slices

  • 1/2

    tsp salt

  • fresh ground pepper

  • 1/4

    cup chopped sage

  • 1/2

    cup dry red wine

  • 2

    cups tomato puree

  • 1/2

    cup vegetable broth

  • 2

    Tbsp unsalted butter

  • 8

    oz wide pasta/egg noodles, cooked

  • 1/2

    cup parmesan grated

Directions

1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and carrot; saute 5 minutes. Add garlic; sauce 1 minute. 2. Increase heat to medium-high. Add mushrooms, salt, and pepper. Cook until mushrooms begin to brown, stirring occasionally, 5-7 minutes. Add sage and stir well. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, add tomato puree, stirring well. Reduce heat and simmer until sauce begins to thicken, about 5 minutes. Add vegetable broth, stir and cook 5 minutes. Stir in butter. 3. Serve over hot, cooked noodles and sprinkle with cheese.

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