Finely ground carrots, celery and onions give this sauce its ground beef like texture, while dried mushrooms provide the rich meaty flavor.
It’s hard to believe it doesn’t have any meat in it, but one bite and you won’t even miss the meat!
Dried mushrooms can contain bits of sand from the medium in which they were grown. So once you have hydrated them in warm water, pour the whole mixture though a paper towel (or coffee filter) lined seive. Pick out the mushrooms, and save the strained liquid.
Once the raw veggies have been finely chopped, saute them in a large pot. The liquids in this recipe get added in at stages, this allows the sauce several chances to reduce so you end up with a thick and rich sauce.
Vegetable Bolognese Sauce
- 1/2 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
- 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.
- 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.
- Add tomatoes, and simmer until sauce thickens, about 10 minutes. For a saucier consistency you can add 1-2 tablespoons of tomato paste.
- Just before serving stir in basil and season to taste with salt and pepper, then toss with your favorite gluten free pasta.