Mushroom Bolognese with Paccheri Pasta
This sauce is so thick and hearty you would never believe it's meatless. A blend of mushrooms and fresh herbs layer the flavors and keep your palate happy and your tummy warm!
Ingredients
- 2 tbsp olive oil
- 1 cup carrots, finely chopped
- ½ cup onion, finely chopped
- 1 cup fennel bulb, finely chopped
- ½ cup red bell pepper, chopped finely
- 1 cup chopped white mushrooms
- 1 10 oz package of baby bella mushrooms, rough chopped
- ½ cup red wine
- ¼ tsp crushed red pepper
- 1½ tsp Italian spices or fresh thyme and oregano
- 3 tbsp tomato paste
- 2 14.5 oz cans of fire roasted tomatoes
- 1½ cups water
- 2 bay leaves
Instructions
- Add 2 tbsp of olive oil to a large stock pot. Saute or sweat the onions, peppers, fennel and carrot until tender.
- Add both mushrooms and cook over medium low until all moisture is out of the mushrooms.
- Add the wine and cook until reduced by half.
- Add spices and tomato paste and stir. Heat until blended.
- Add tomatoes and water.
- Reduce heat to low and simmer for at least an hour or until very thick. Serve over pasta cooked according to package.
- Optional: top with ricotta dollop or freshly grated parmesan.