about the recipe
Mushroom Bolognese is an easy vegetarian dinner recipe that you will turn to again and again. Earthy mushrooms pair fabulously with the sunny sweetness of the tomato. Add in punchy garlic and top it off with robust red wine, and you have a satisfying meal that is bursting with flavor. Made in the Crock-Pot, this easy meal is entertaining perfection.
INGREDIENTS
– 2 tablespoons olive oil – 1 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 – Salt and pepper – ½ cup half and half – For serving: Zucchini noodles, polenta, or pasta
– Heat oil over medium-high heat. Add the onion and mushrooms.
– Cook for about 15 minutes, or until the vegetables are softened and start to brown. Add garlic and tomato paste and cook for one minute.
– Transfer to a Crock-Pot. Stir in the crushed tomatoes, red wine, Italian seasoning, salt, and pepper. Cook over low heat for 4 to 6 hours.
– Stir in the half and half and cook until warm, about 10 more minutes. Serve with zucchini noodles or gluten-free pasta.