free of gluten and the top 9 allergens
This rich-tasting Bolognese sauce is loaded with veggies. Onions, celery, carrots, and mushrooms are simmered with garlic, tomato sauce, red wine, chickpeas, and a few seasonings before being transformed into an intensely flavorful and healthy sauce.
It’s perfect for serving over your favorite pasta, polenta, or even zucchini noodles.
So delicious and hearty, we know you won’t miss the beef…
mise en place
Cook up whatever kind of pasta you have onhand.
While in Italy just before the Covid-19 pandemic, we picked up some amazing allergy-friendly tagliatelle. It shouldn’t be a surprise that Italy makes some of the best gluten-free pasta. It was perfect with this sauce. Spaghetti, rigatoni, or any other pasta will be just as delicious. We also like Andean Dream Organic Quinoa Pastas.
Step 1
In a food processor, pulse mushrooms in two batches, 7 – 10 pulses each, scraping down the sides of the bowl as needed. See processed mushrooms in the photo below on the left. Set the work bowl aside…no need to clean it yet.
Heat oil in a medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, about 6 -8 minutes.
Step 2
While mushrooms cook, combine chopped onions, chopped celery, and chopped carrots. Place in work bowl of food processor and pulse in two batches, 7-10 pulses each batch, scraping down the sides of the bowl as needed. See the photo below on the right of the processed veggies. Transfer to the pan with mushrooms and cook for 5 minutes.
Step 3
Pulse chickpeas in food processor until chopped into 1/4-inch pieces, about 7-10 pulses. You do want a chunky texture. Set chickpeas aside.
Step 4
Add garlic and red pepper flakes to vegetable mixture and cook for 30 seconds. Pour red wine into saucepan and cook until wine is evaporated by about half. Add chickpeas, purchased marinara or homemade tomato sauce, and a little sugar. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. Stir in a little nutmeg.
The sauce should be rather thick. However, if you feel it is too thick, add 1/4 cup of veggie broth or water.
Spoon mushroom Bolognese over your favorite cooked pasta. If desired, garnish with grated allergy-friendly parmesan cheese, such as Violife Just Like Parmesan.
Enjoy!
Mushroom Bolognese
Yield 6 Servings
Free of: gluten and top 9 allergens.
You won't miss the beef!
Ingredients
12 ounces cremini mushrooms, cleaned, trimmed, and quartered
1 tbsp vegetable oil
1-1/4 cups coarsely chopped onion
3/4 cup coarsely chopped celery
3/4 cup coarsely chopped carrots
1 (15-ounce) can chickpeas, drained and rinsed
1 tbsp minced garlic
1/4 - 1/2 tsp red pepper flakes
1/2 cup dry red wine
1 (32-ounce) jar marinara, such as Rao's -or- our 4 cups of homemade Tomato Sauce
1 tsp sugar
1/4 tsp ground nutmeg
1 pound allergy-friendly spaghetti, tagliatelle, or pasta of choice, cooked according to package directions
1/2 cup grated allergy-friendly parmesan cheese, such as Violife Just Like Parmesan
Instructions
- Pulse mushrooms in two batches in a food processor, 7 to 10 pulses each, scraping down sides of bowl as needed. It is not necessary to clean workbowl.
- Heat oil in Dutch oven or medium saucepan over medium heat. Add mushrooms and cook, stirring occasionally, about 6-8 minutes.
- While mushrooms cook, combine onion, celery, and carrots. Pulse in two batches, 7 to 10 pulses each batch, scraping down sides of bowl as needed. Transfer to the pan with mushrooms and cook for 5 minutes. Pulse chickpeas in food processor until chopped into ¼-inch pieces, 7 to 10 pulses. Set aside.
- Add garlic and red pepper flakes to vegetable mixture; cook for 30 seconds. We like to use ½ tsp of red pepper flakes. However, if you don’t like it too spicy, use ¼ tsp.
- Pour in red wine and cook until wine is evaporated by about half.
- Add chickpeas, marinara, and sugar. Bring to a boil. Cover and reduce heat to medium-low. Simmer for 10-15 minutes, stirring occasionally. Add nutmeg.
- The sauce should be rather thick. However, if you feel it is too thick, add ¼ cup of veggie broth or water. This recipe yields 6-1/2 cups of sauce.
- To serve with pasta, spoon sauce over your pasta and garnish with parmesan cheese, if desired. Enjoy!
Courses Mains