Prep 15 mins
Cook 40 mins
Veggie additions are added to an already prepared marinara sauce for a healthy thick rich delicious vegetarian bolognese sauce, the portobello mushroom takes the place of ground beef, all amounts may be doubled --- this sauce tastes even better the next day --- using a good-quality marinara sauce will only improve the flavor :)
- 1 onion, chopped
- 1 large carrot, peeled and finely diced (about 1/4-inch squares)
- 1 stalk celery, finely diced
- 1⁄2 green bell pepper, chopped
- 1⁄2 red bell pepper, chopped
- 1 large portabella mushroom cap, finely chopped (or use 2 small caps)
- 2 teaspoons dried oregano (rubbed between fingers to release the flavor)
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes (optional or adjust to suit heat level)
- 2 tablespoons fresh minced garlic
- 3⁄4-1 cup dry red wine
- 1 (26 ounce) jarprepared fat free marinara sauce
- salt & freshly ground black pepper (to taste)
- Heat about 3 tablespoons olive oil in a saucepan over medium-high heat.
- Add in onion, diced carrots, celery, both bell peppers, chopped portobello mushroom, dried oregano and crushed red pepper flakes; cook stirring for 4-5 minutes.
- Add in garlic and cook for 2 minutes.
- Add in wine and prepared marinara sauce, bring to a simmer stirring.
- Reduce heat to low and simmer uncovered for 35-40 minutes stirring occasionally.
- Season sauce with salt and fresh ground black pepper to taste.
absolutely delicious! THANK YOU!
Deliciously flavoursome and a really healthy meal choice: seriously what more could you ask for? I used baby carrots (about 10) as they're always so tasty, and I doubled the mushrooms (because I adore mushrooms). Even though I omitted the crushed red pepper flakes (zero tolerance of anything hot and spicy), for us this dish was superbly flavoursome: the herbs, garlic and red wine (I used merlot, as it was what was open) all ensured that. I used MarraMamba's The Simplest Tomato Sauce Ever (Marcella Hazan) Recipe #273976 for the sauce, and we enjoyed our Vegetarian Bolognese served on a bed fettuccine. And I did heed KITTENCAL's suggestion - as I know that it is often SO true - that the dish tastes better next day. So except for a small sample, we left eating it as a meal until next day, and only then did I stash the extra serves in the freezer. A wonderfully satisfying meal, and I believe that only the most determined carnivore would miss the meat. And maybe so that everyone else can enjoy the dish, they could have some meatballs with theirs! Thank you for sharing this recipe, KITTENCAL: another great find that I know that I'll be making again and again.