Substitute 1 large green or red bell pepper, seeds and ribs removed, and diced, for the spinach. Cook the pepper with the other vegetables in Step 1.I really wanted to create a vegetarian sauce that had the same gusto, and provided the same satisfying comfort, as my Bolognese sauce made with meat. I hope you’ll agree that this sauce delivers. It has a wide range of vegetables as well as seasonings.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
1/4 cup olive oil
1 large onion, diced
5 garlic cloves, minced
3/4 pound mushrooms, wiped with a damp paper towel, trimmed, and sliced
1 large carrot, chopped
2 celery ribs, chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon fresh thyme or 1/2 teaspoon dried
2 bay leaves
2 (28-ounce) cans crushed tomatoes 1 cup dry red wine
3 tablespoons tomato paste
Salt and freshly ground black pepper to taste
1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and mushrooms, and cook, stirring frequently, for 5 to 7 minutes, or until mushrooms soften. Scrape mixture into the slow cooker.
2. Add carrot, celery, spinach, parsley, oregano, thyme, bay leaves, tomatoes, wine, and tomato paste to the slow cooker. Stir well.
3. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until vegetables are soft. Remove and discard bay leaves, and season to taste with salt and pepper.
Note: The sauce can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat, stirring occasionally.
Variations:
Substitute 1 large green or red bell pepper, seeds and ribs removed, and diced, for the spinach. Cook the pepper with the other vegetables in Step 1.
Substitute 3/4 pound Italian eggplant, cut into 3/4-inch cubes, for the spinach. Cook the eggplant with the other vegetables in Step 1.