vegetarian bolognese

This turned out really well! I like that it used lots of vegetables and had a similar texture to it as real bolognese. Mincing them using the mini food processor saves a lot of time and helps the texture turn out so nicely. IMO This is better than the other veggie bolognese recipe on here. Serve with garlic bread, of course

Best Vegetarian Bolognese Sauce

adapted from Build Your Bite

Ingredients:

• 7 oz sliced baby bella mushrooms, rinsed and patted dry
• 2 celery stalks, ends cut off and cut into 3 pieces each
• 2 medium carrots, peeled and cut into 3 sections each
• 5 cloves of garlic
• 1 medium onion, quartered
• 1 28 oz can of tomatoes, any kind you like
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 teaspoon sugar (if desired)
  
• 1 lb Spaghetti, for serving

Instructions: 

1. Add baby bella mushrooms to a food processor and either pulse or shred, until minced
2. Transfer mushrooms to a large skillet or dutch oven
3. Add celery chunks, carrot chunks, garlic cloves, and onion pieces to the food processor and pulse/shred
4. Add the celery/carrot/garlic/onion mixture to the mushrooms in the pan
5. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper to the vegetables
6. Turn the burner on medium high heat and sautee vegetables for 25-30 minutes, stirring often, until vegetables cook down and most of the liquid evaporates
7. Puree canned tomatoes in the food processor until smooth
8. Add the pureed tomatoes to the vegetables along with the basil, oregano, and sugar
9. simmer sauce 10 minutes or so until it seems done.
   
10. Taste and add any seasonings if necessary (if it tastes too acidic, add a little more sugar as necessary)
11. Heat until hot throughout, then serve
12. Serve over spaghetti and topped with parmesan cheese, if desired