Mushroom Bolognese Sauce

Apologies to the folks in Bologna who love their meaty sauce, but we think this one is just as hearty and delicious! It was inspired by Marcella Hazan’s classic Bolognese recipe.

Prep Time: 30 minutes    Simmer Time: 3-4 hours

WHAT YOU NEED:

¼ cup olive oil

1 cup chopped onion

1 cup chopped carrots

1/2 cup chopped celery

¾ - 1 lb. fresh mushrooms, any variety, cleaned and tough stems removed

1 tsp. salt (more or less to taste)

2 garlic cloves, minced

1 cup dry white wine

28 oz. can peeled plum tomatoes, preferably San Marzano

2 tsp. oregano

2 tsp. ground fennel seed  

½ tsp. freshly ground black pepper (more or less to taste)

 MAKING IT:

Heat olive oil in a large sauce pot over medium-high heat. When oil shimmers, turn heat down to medium-low. Add onions, carrots and celery; sauté until vegetables begin to soften, about 5-10 minutes.  Add the mushrooms and salt; sauté until mushrooms begin to release their juices, about 5-10 minutes.  Add garlic, sauté for 1 minute longer, being careful not to let it brown. Add wine; stir to deglaze the pan.  Add all the remaining ingredients.  Simmer sauce uncovered on very low heat for 3-4 hours, stirring occasionally. Adjust seasonings as needed before serving.  Makes 1 quart (4 cups) or about 8 servings.

NUTRITION:

Nutrition Information per serving (1/2 cup): 120 Calories; 7g Total Fat; (1g Sat Fat; 0g Trans Fat); 0mg Cholesterol; 460mg Sodium; 12g Total Carb; 4g Fiber; 6g Total Sugars (includes 0g Added Sugars); 3g Protein; 10% DV Iron; 10% DV Potassium

 TIPS:

When simmering sauce, you want just intermittent bubbles coming to the surface.  If sauce starts to become too thick before 3-4 hours, add a bit more water.

A variation on this recipe would be to use ½ lb. ground beef chuck and ½ lb. mushrooms.  Sauté the meat first, then add the mushrooms.

This sauce freezes well!