Classic Bolognese is a pasta sauce made with ground meat and aromatics then cooked in rich tomato sauce until thick and hearty. This is my take on the vegetarian version. Still hearty. Still rich and delicious. The two types of mushrooms give this sauce so much depth of flavor. It tastes better the next day when the flavors marry and I love recipes such as this one that freeze well. Win! Win! all the way!
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- ¼ cup olive oil
- 1 onion, finely chopped
- 1 red bell pepper, thinly sliced
- 3 garlic cloves grated
- 8-ounces mushrooms, finely chopped
- 1-ounce Porcini mushrooms
- 28 ounces canned tomatoes, pureed
- 1 tablespoon tomato paste
- 15 ounces cooked chick peas (garbanzo beans) or lentils
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Fresh basil for garnish
- Grated/shredded cheese, optional
- Place the porcini mushrooms in a bowl and pour 1 cup of hot water over them. Set aside 20-30 minutes or until softened. Coarsely chop and reserve water.
- Cook the onion with olive oil over medium heat until soft and golden. About 7-8 minutes.
- Add the garlic and warm through 30-40 seconds.
- Add the bell peppers, both mushrooms to the pot and season lightly with salt and pepper. Cook 8 minutes or until soft.
- Add the pureed tomatoes, tomato paste, oregano, chick peas, and reserved porcini water.
- Cook 30-35 minutes over medium-low heat until the sauce thickens.
- Taste and adjust seasoning if needed.
- Serve over pasta, zoodles, or with some toasted bread.
- Garnish with fresh basil and shredded cheese. Enjoy!