Vegan Bolognese Sauce
Bolognese is a traditional Italian meat sauce prized for its rich taste. After many attempts to create a lean, meatless version, The Cooking Doc is pleased to share his results. The earthiness and texture of the mushrooms lend themselves to a classic meaty ragu yet removes saturated fats. The key to this sauce is patience. A low, slow simmer is needed to reduce the liquid and get the intense flavor. Serve this sauce over pasta topped with vegan grated parmesan, as a filling for baked, stuffed peppers or toss with spaghetti squash.
Makes
Serving size
Ingredients
½-ounce dried porcini mushrooms
1 tablespoon extra-virgin olive oil
3 tablespoons vegan butter
1 onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 pound shiitake mushrooms, finely chopped
1 cup unsweetened oat milk, or other non-dairy milk
¼ teaspoon freshly grated nutmeg
1 cup dry white wine
1 28-ounce can Italian plum tomatoes, cut up with their juices
¾ cup black or green French lentils (cooked according to package directions)
Freshly ground black pepper, to taste
Vegan parmesan cheese (optional)
Special equipment:
Dutch oven
Mesh sieve
Instructions
- Prepare the porcini mushrooms by placing them in a bowl and cover with warm water for 30 minutes.
- Carefully lift the mushrooms from the water without disturbing any dirt or debris that may have fallen to the bottom of the bowl and finely chop. Pour the mushroom water through a fine mesh sieve and set aside (you can also strain through a coffee filter).
- Add the olive oil, butter and onions to a large saucepan and turn the heat to medium. Sauté the onion, until translucent, about 5 minutes.
- Add the carrot and celery and cook, stirring occasionally, about 3 minutes.
- Add the porcini and shiitake mushrooms and cook until the mushrooms release their juices and are tender, stirring occasionally, about 6 minutes.
- Increase the heat to medium high, add the reserved mushroom water, oat milk and nutmeg and bring to boil.
- Reduce the heat to medium and simmer until most of the liquid is evaporated, stirring occasionally, about 12 minutes.
- Add the wine and simmer until evaporated.
- Increase the heat to medium high, add the tomatoes and their juices and bring to a boil.
- Reduce the heat to a low simmer so the sauce is barely bubbling. Cook until the flavors come together, about 2 ½ – 3 hours, stirring occasionally. If needed, add a little water while simmering to prevent scorching.
- Add the cooked lentils, season with pepper and simmer for 10 minutes.
- Sprinkle with Vegan Parmesan Cheese, if desired.
- Serve with rigatoni or tagliatelle pasta. Stick to a 1 cup sized portion, including pasta and sauce.
Cooking Tip
For a lower carbohydrate and more diabetic friendly version, eat only ½ cup portion.
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