I use the quotations because by definition bolognese is a MEAT based sauce/ragu. I cheated and tried using only mushrooms instead of my normal 1/2 mushrooms and 1/2 beef or pork. I love the way it turned out. I’ll definitely make it like this again.
- 2 lbs sliced and roasted mushrooms
- 1 onion
- 2 carrots
- 2 celery stalks
- 4 cloves garlic
- 2 TB oil
- 1 can diced tomatoes (pureed)
- 2 small cans tomato paste
- 2 cups wine (red or white, not too sweet)
- ¼ cup sherry
- 3 cups vegetable stock
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp fennel seed ground
- 1 tsp peppercorns ground
- 1 tsp nutmeg
- Preheat oven to 275. Heat oil on medium heat in heavy pot. Whiz onion, celery, carrots, and garlic in food processor. Add to pot and cook on medium heat for approximately 15 minutes, until extra water has rendered and the vegetables are beginning to caramelize. Pulse mushrooms in food processor and add to pot. Add all other ingredients. Bring to a bubble on the stove. Drop into oven and cook covered for 2 hours. Cook an additional 5 hours uncovered.
I use the stove-then-oven technique when I want a really low simmer. I can’t achieve that on my stove unfortunately. The lowest simmer becomes a rolling boil in less than an hour. I can’t watch it that close to avoid scorching, so I just drop it in the oven and let it go.
Bolognese is great served with any pasta, spaghetti squash, “sloppy joe” style, or simply in a bowl with a spoon. My favorite is bolognese lasagne. We’ve made pizza out of it too. (of course) And… it just occurred to me that bolognese would be an excellent topping for eggplant parmesan! Hmmmmmm…..
FYI… here’s a reminder about the roasted mushrooms.
Cost: ~ $13.00 for at least 6 servings
Tags: bolognese, cooking, herbs, mushrooms, pasta, recipe, tomatoes