Mushroom Ragù alla Bolognese

A vegan take on a classic Bolognese meat pasta sauce. Add a splash of cream to enhance its flavor (which would make it vegetarian, not vegan).

Ingredients:

1 large carrot, peeled

1 large green bell pepper

1 jalapeño pepper

1 poblano pepper

1 8 oz package fresh button mushrooms

1 cup dried porcini mushrooms

1 cup water, boiling

2 cloves garlic, minced

1 medium onion, diced

1 cup red wine

1 28 oz can tomato purée

olive oil to taste

salt and pepper to taste

Instructions:

1. In a bowl, combine the dried porcini mushrooms and boiling water and let stand for 5 to 10 minutes to reconstitute the mushrooms.

2. Roughly chop the carrot, peppers, and fresh mushrooms and place in a food processor. Remove the seeds from the jalapeño to reduce spiciness. Process until almost smooth.

3. In a large pot, pour a heaping amount of olive oil and sauté the garlic and onions over medium to low heat, until slightly translucent.

4. Add the purée mixture and cook for 5 to 10 minutes. Add salt and pepper to taste.

5. Strain the porcini mushrooms and roughly chop. Add to the large pot. Cook for 5 minutes.

6. Add in the wine. Cook for 5 minutes.

7. Add in the tomato purée. Salt and pepper to taste again and let simmer for 20 to 30 minutes.

8. Serve warm over pasta with a splash of olive oil, a grating of Parmigiano Reggiano, and a couple leaves of fresh basil.