Print this recipe here: https://www.dimitrasdishes.com/vegetarian-bolognese-sauce/
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¼ cup olive oil
1 onion, finely chopped
1 red bell pepper, thinly sliced
3 garlic cloves grated
8-ounces mushrooms, finely chopped
1-ounce Porcini mushrooms
28 ounces canned tomatoes, pureed
1 tablespoon tomato paste
15 ounces cooked chick peas (garbanzo beans) or lentils
Salt and pepper, to taste
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
Fresh basil for garnish
Grated/shredded cheese, optional
Place the porcini mushrooms in a bowl and pour 1 cup of hot water over them. Set aside 20-30 minutes or until softened. Coarsely chop and reserve water.
Cook the onion with olive oil over medium heat until soft and golden. About 7-8 minutes.
Add the garlic and warm through 30-40 seconds.
Add the bell peppers, both mushrooms to the pot and season lightly with salt and pepper. Cook 8 minutes or until soft.
Add the pureed tomatoes, tomato paste, oregano, chick peas, and reserved porcini water.
Cook 30-35 minutes over medium-low heat until the sauce thickens.
Taste and adjust seasoning if needed.
Serve over pasta, zoodles, or with some toasted bread.
Garnish with fresh basil and shredded cheese. Enjoy!
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