Mushroom Bolognese

Being without meat doesn't mean you have to give up flavors you enjoy. The flavors can be carried over to non meat items, like mushrooms or tofu or jack fruit. At first it may seem ridiculous but once you replace the meats with substitutes you can enjoy those dishes still.

Mushroom Bolognese
If you are allergic to nuts, simply skip no need to replace it with something. It's amazing without the nuts as well.

2 tablespoons olive oil

1 large onion, finely chopped
2 large garlic cloves, finely chopped
8 cups mushrooms, mixed ie. Baby Bella and Shitake
3/4 cup walnuts, finely chopped, and toasted
2 cups tomatoes, Roma's or the Cherry tomatoes, roughly chopped
1 quart chopped tomatoes
1 cup red wine (not dry) or grape juice
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground cumin
1 teaspoon paprika powder
1 bay leaf
1/4 teaspoon dried chili flakes
sea salt & black pepper to taste
1/4 cup parsley, chopped

Saute onions and mushrooms in olive oil until water is released and then evaporated. You want the mushrooms to brown a little. This will add a lot more flavor. Be patient with this.

Deglaze with the wine. Add in the garlic, all the seasonings, tomatoes, tomato paste, 1/2 the parsley, chili flakes and salt and pepper. Cover and cook for 20 minutes. Add walnuts, cook 5 or 10 minutes more, uncovered. Remove bay leaf. Serve over pasta.

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