Mushroom Bolognese

I saw Vegan Food & Living in W H Smith,  but normally do not buy magazines, however after flicking through, I was off to the check out and consequently subscribed.  

I cannot recommend it enough, packed with tons of vegan information and fabulous recipes and it was worth it, just for this fantastic recipe.

1 tbsp olive oil
800 g chestnut mushrooms finely minced
Few sprigs of thyme
1 onion finely chopped
2 carrots finely chopped
1 celery stick finely chopped
3 tbsp tomato puree
125 ml vegan red wine
250 ml water
½ tsp sherry vinegar
Fresh basil

Serves 4

Saute the mushrooms in the oil for 20 mins, until all the liquid has evaporated, add the thyme and cook for a further minute.

Add the onion, celery and carrot and cook for 20 mins, to cook the vegetables, until really soft.

Add the tomato puree, combine with the vegetables and cook for 2-3 mins, stirring to avoid sticking.

Pour the wine into the pan and cook for another minute, to burn off the alcohol.

Add the water, stir well to combine and cook covered for 30 mins, on a low heat, to really concentrate the flavours.   Season with plenty salt and pepper to taste.

Mix in the sherry vinegar and serve with your pasta of choice, in my case, penne with plenty of fresh basil.