Mushroom Bolognese
Ingredients
The sauce
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
1 ½
pounds
cremini mushrooms, chopped in ½-inch pieces
-
1
teaspoon
minced garlic
-
6
ounces
tomato paste
-
28
ounces
crushed tomatoes
-
¾
cup
red wine
-
1
teaspoon
Italian seasoning
-
to taste
salt
-
to taste
pepper
-
½
cup
half and half
For serving
-
as needed
zucchini noodles, polenta, or pasta
Instructions
- 1. Heat olive oil in a large pot over medium-high heat.
- 2. Add chopped onion and mushrooms, cooking until softened and browned, about 15 minutes.
- 3. Stir in minced garlic and tomato paste, cooking for an additional minute.
- 4. Transfer the mixture to a Crock-Pot.
- 5. Add crushed tomatoes, red wine, Italian seasoning, salt, and pepper to the Crock-Pot.
- 6. Cook on low heat for 4 to 6 hours.
- 7. Stir in half and half and cook for another 10 minutes until warmed through.
- 8. Serve with zucchini noodles, polenta, or pasta.
Nutrition Facts (estimated)
Servings
8
Calories
144
Total fat
6g
Total carbohydrates
18g
Total protein
5g
Sodium
312mg
Cholesterol
6mg
You might also like