AFC Mushroom Bolognese Sauce ©

AFC MUSHROOM BOLOGNESE SAUCE ©

One of Steve’s favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn’t call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still like to go back to our childhood favorites, while now absent the cruelty. Red rice is our go to meat for tomato sauces now. Give it a try. See for yourself!

Makes 10-1/2 cups

2 T. extra virgin olive oil

1 lg. green pepper, cored and diced, 3/8-1/2 inch squares/cubes

about 1-1/2 c. diced red onion, 3/8-1/2 inch squares

10 peeled garlic cloves, smashed and finely chopped

1 t. salt

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1 c. dry red wine

2 c. cooked, cooled red rice

2 T. liquid smoke

2 T. Kalamata olive juice from a jar of Kalamata olives

2, 4 oz. DR. WT. cans mushrooms stems and pieces, including liquid from cans

12 oz. can tomato paste mixed in separate bowl with 1-3/4 c. additional red wine till smooth

28 oz. can diced tomatoes including liquid

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1 T. ground fennel seed

1 T. dried basil

1/2 t. ground allspice

1/4 t. nutmeg

1/4 t. red cayenne pepper

fresh grind black pepper to taste

1 t. additional salt

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2 c. water

2 T. additional extra virgin olive oil

1 T. garlic powder

2 t. ground rosemary

2 T. vegan yeast (nutritional yeast)

salt and black pepper to taste

In large pot, over medium heat, melt olive oil. Add green pepper, onion, garlic and salt. Saute, stirring often till green peppers soften around edges and onion becomes brown-tinged in some places.

Add wine, stir well, cook about 2 minutes.

Add cooked red rice, liquid smoke, Kalamata olive juice. Stir well to completely soak the rice, then reduce heat to low, cover and cook 15 minutes.

Add mushrooms with liquid, tomato paste mixed with additional wine, tomatoes including liquid. Stir well to evenly disperse all ingredients.

Add fennel, basil, allspice, nutmeg, red cayenne pepper, black pepper and salt. Stir well, cover, cook on medium-low heat for 15 minutes. Remove from heat till ready to use.

When ready to resume:  Add 2 c. water, 2 T. extra virgin olive oil, 1 T. garlic powder, 2 t. ground rosemary, 2 T. vegan yeast, additional salt and black pepper. Stir well and reheat over low heat, covered, till the sauce is hot and seasonings to your liking.

Serve over pasta of choice.

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Notes: This recipe won’t work with any other rice – and still act like a Bolognese sauce – just so you know.

To leftover sauce that has thickened in the refrigerator overnight, add tomato or vegetable juice to thin to desired consistency – after you’ve reheated it. Water or wine will also do or a combination of both. Then, adjust seasonings to taste.

The vegan yeast adds a rich dimension here – don’t overdo it – this isn’t a cheese sauce – even with a cheese sauce don’t overdo it.

Making red rice: https://animalfreesouschef.wordpress.com/2018/03/11/cooking-red-and-brown-rice/

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