Vegetable Bolognese Sauce
Author: Marla Hingley
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • ½ oz dried porcini mushrooms
  • 3 carrots, chopped
  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 1 tsp fresh thyme
  • 6 Tbsp butter or margarine
  • ½ cup dry red wine (or 1 Tbsp cooking sherry or GF balsamic vinegar)
  • 28 oz canned whole tomatoes with juice, crushed by hand
  • 1 cup fresh basil, chopped
  1. Soak mushrooms in 1 cup of hot water until tender, about 5 minutes. Strain through a paper to remove any grit. Reserve liquid and place mushrooms in a food processor along with carrots, celery, onion and thyme. Pulse veggies until finely chopped.
  2. In a Dutch oven, melted butter then add minced veggies, sautéing for 5 minutes. Add wine and reserved mushroom liquid, bring to a simmer allowing to reduce by half.
  3. Add tomatoes, and simmer until sauce thickens, about 10 minutes. For a saucier consistency you can add 1-2 tablespoons of tomato paste.
  4. Just before serving stir in basil and season to taste with salt and pepper, then toss with your favorite gluten free pasta.
Recipe by Gluten Free Club at