Veg-Heavy Bolognese

Traditional, no. Delicious, absolutely.

Ingredients:

2 tablespoons olive oil
8 ounces, shiitake mushrooms, minced
2 teaspoons chopped rosemary leaves
1/2 teaspoon crushed red pepper
6 garlic cloves, minced
2 carrots, minced
2 celery stalks, minced
2 medium yellow onions, minced
Kosher salt, to taste
1 pound lean ground beef (works well with turkey too tbh!)
1 cup dry red wine
1 (28-ounce) can crushed tomatoes
1 pound dried pasta (I used orecchiette), cooked until al dente
10 ounces fresh or frozen spinach
1/2 cup fresh basil leaves, torn
Freshly ground black pepper, to taste

Directions:

1. In a large Dutch oven, heat the oil over medium-high heat. Add the mushrooms, rosemary, crushed red pepper, garlic, carrots, celery, and onion with a big pinch of salt. Cook until softened and lightly caramelized, about 5 minutes.

2. Add the beef and cook, breaking it into crumbles with a wooden spoon until no longer red. Season again with a big pinch of salt. Deglaze with the red wine, then add crushed tomatoes, 1 cup water and another big pinch of salt. Bring to a light simmer and cook, covered, for 2 hours.

3. Stir in the cooked pasta, spinach, and basil. Toss to combine, then adjust seasoning with salt and pepper and serve.