Vegan Bolognese

 

 

Method:

Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, carrots, salt and pepper. Cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the garlic and cook for 1 minute. Next add oregano, rosemary, mushrooms and tomatoes. Cook, stirring frequently, until mushrooms are tender and tomatoes start to break down, 5 minutes. Slowly add the wine and simmer for 10 minutes, stirring occasionally. The mixture will be thick but not dry. Remove pan from heat. Add parmesan and mozzarella and stir until completely melted. Toss with Rigatoni and garnish with basil. Serve family style. Mangia!

 

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