I learned how handy coconut oil was as a butter substitute after dairy was no longer an option. I was thrilled to discover how simple it was to use in baking and that there was no coconut flavor left behind. The fact that this long-time favorite is now dairy-free made my family happy to eat it once more.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 cups button mushrooms, quartered
- 1 cup red wine
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried sage
- 3 bay leaves
- ½ teaspoon basil
Instructions
- Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrot, celery, and garlic; cook until soft, about 3 minutes. Add mushrooms; cook until tender, about 3 minutes. Pour in red wine; cook until wine has almost evaporated, about 3 minutes.
- Add tomatoes and season with salt, black pepper, sage, and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove bay leaves and stir in basil.
Reviews
This came out great. I didn’t have any celery in the house so I substituted zucchini. I used 12 ounces of baby portabella mushrooms. I had to increase the saute time of the mushrooms and zucchini because they released a lot of water. Thanks for submitting this. I will definitely make this again.
Not very flavorful, and I object to using a tablespoon of salt in anything. I did follow the recipe as written, though. If I make this again, I would try portabella mushrooms, tomato paste ( 1/2 tablespoon to start) and Italian seasoning. I also would specifically use San Marzano tomatoes, and lengthen the summer time to allow the tomatoes to break down a bit.
I’m certain the quantity of salt called for in the recipe should be 1 tsp instead of 1 Tbsp. The sauce is inedible if the recipe is followed as printed. We had to dilute it to the consistency of a thin soup to make it tolerable.
Not bad, but I think next time I would add some crushed tomatoes as well. This was lacking in the sauce department as is.
Very good bolognese, I think I like it more than beef bolognese to be completely honest. I did take a massive poo on the john afterward, but it’s okay because it tasted good on the way in, and felt great on the way out 9/10 rating final rating.