Wild Mushroom Bolognese is an incredible vegetable-based sauce that eats like an authentic meaty Bolognese!

Scale

Olive Oil

3 garlic cloves, thinly sliced

2 carrots, diced small

2 stalks celery, diced small

1 large onion, diced small

3 lbs. wild mushrooms (I used a combination of shiitake, oyster, and cremini)

kosher salt

cracked black pepper

3 Tbsp. tomato paste

1 cup red wine

1 (28-oz.) can crushed tomatoes

1 bunch fresh thyme

1 bunch fresh flat-leaf parsley

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In a large sauce-pot, over medium heat, add a hefty drizzle of olive oil.

Next, add the sliced garlic and chopped carrots, celery, onion, and mushrooms.

Season with salt and pepper and cook until vegetables are soft, about 20 minutes.

Once soft, add tomato paste and cook for 1 minute, stirring frequently.

Add the red wine and let it reduce by half, 2 – 4 minutes.

Lastly, add the crushed tomatoes, thyme and chopped parsley. Stir to combine.

Reduce heat to low and cook for 45 minutes to 2 hours, stirring every few minutes.