Portobello Mushroom Bolognese Sauce recipe
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Ingredients
- 1 onion, quartered 1 large stalk celery, halved 1 carrot, quartered 4 large portobello mushrooms, stemmed 1 tablespoon vegetable oil, or to taste salt to taste ½ cup white wine ¼ cup milk ¼ teaspoon ground nutmeg 2 (15 ounce) cans whole tomatoes, or more to taste ½ cup water
Nutrition Info
- 125.3 caloriescarbohydrate: 15.8 gcholesterol: 1.2 mgfat: 4.1 gfiber: 3.3 gprotein: 2.9 gsaturatedFat: 0.8 gservingSize: -sodium: 362.9 mgsugar: 8.7 gtransFat: : -unsaturatedFat: : -
Directions Portobello Mushroom Bolognese Sauce
Directions
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Pulse onion in a food processor until diced but not mushy. Transfer to a bowl. Repeat with celery and carrot. Pulse portobello mushrooms to the consistency of ground beef.
Coat the bottom of a large pot with oil, heat over low heat. Cook and stir onion in the oil until soft but not browned, about 5 minutes. Stir in celery and carrot, cook until slightly softened, about 5 minutes. Add portobello mushrooms, cook about 1 minute. Season with salt.
Pour wine into the pot. Increase heat to medium-high, stir with a flat wooden spoon until bottom of the pot looks almost dry, 3 to 5 minutes. Add milk and nutmeg. Reduce heat to medium, cook and stir until bottom of the pot is almost dry, 3 to 5 minutes.
Pour tomato juice from the cans into the pot. Pulse tomatoes in the food processor until coarsely chopped, stir into the pot. Bring to a boil, reduce heat to low and simmer until flavors combine, 3 to 4 hours. Thin sauce with water if it appears too thick.