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Mushroom Tomato Bolognese (Ragu)

Easy Mushroom Tomato Bolognese. Ragu

dana vento
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Additional Time 5 minutes
Total Time 2 hours 35 minutes
Course Recipes
Cuisine sauce
Servings 4 Cups

Ingredients
  

  • 1 Tsp Olive Oil
  • 4 Cloves Garlic peeled, 2 sliced 2 left whole
  • 9 Tomatoes rinsed, dried, chopped
  • Package of Mushrooms 8 oz rinsed and sliced).
  • 1 Small Yellow Onion peeled and sliced
  • 12-14 Leaves Fresh Basil cleaned, chopped
  • Freshly Milled Pepper
  • 1 Tsp Sugar optional
  • 1/4 C Sauvignon Blanc
  • Hunk of Parmesan Cheese Rind

Instructions
 

  • Stovetop setting medium-low.
  • Place olive oil and garlic in 4 Qt Stockpot on the stove.
  • Add tomato and mushroom.
  • Then, basil, and onion.
  • Top off with a dash of freshly milled pepper (as little or a much as you prefer).
  • Optional (sugar).
  • Add Wine.
    Wine being added to vegetarian bolognese
  • Now the cheese rind.
    Wine being added to vegetarian bolognese
  • Lid on.
  • Sweat for 5 minutes.
  • Then remove the lid and for 10 minutes more allow veggies to soften.
  • Stir at 5-minute intervals.
    Vegetarian Bolognese Before and After Stovetop sweating
  • After approximately 15 minutes or when your veggies look like a photo, it's time to slow cook this for the rest of the time.
  • Transfer to the slow cooker (plate - 360 slow cooker plate)
    Tomato Mushroom Bolognese in 360 4 St Stockpot
  • I cooked mine on setting FOUR for 2 hours.
  • You can choose any time allotment you prefer.
  • When the cycle is complete, remove from the slow cooker and allow the sauce to bolognese to breathe for 5 minutes before using it.
  • Since there is no paste to thicken, you may prefer to use a slotted spoon to serve. (unless you want to suck up the saucy part on your plate with bread after eating the pasta, Mmmmm!)
    Mushroom Tomato Bolognese (Ragu) a plant-based recipe
  • Serve atop pasta, zucchini noodles, shrimp, chicken, gnocchi, ravioli, butternut squash, etc.

Video