I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.
Ingredients:
- ¼ cup oil
- 1 large onion, chopped
- 5 celery ribs, diced
- 1 garlic clove, minced
- 8 large Portobello mushrooms, small diced
- 1 ounce dried porcini, ground to a powder
- ½ Tbsp. red pepper flakes
- 1/8 tsp. ground cayenne pepper
- ½ Tbsp. chili powder
- 1 bay leaf
- salt & pepper
- ¼ tsp. cloves
- 1 tbs. sugar
- 1-20 ounce can tomato juice
- 1 small can of tomato paste
- 1-28 ounce can Italian-style tomatoes, chopped
Directions:
- Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat.
- Add garlic and sauté another minute.
- Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute.
- Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.
Makes 8 servings.
Recent Comments