Portobello

I’m not 100% sure my grandma would approve of me using her meat sauce recipe to create a meatless version, but it’s deeply-flavored and satisfying with pasta, gnocchi and in a lasagna. Perfect for #MeatlessMonday.

Ingredients:

• ¼ cup oil
• 1 large onion, chopped
• 5 celery ribs, diced
• 1 garlic clove, minced
• 8 large Portobello mushrooms, small diced
• 1 ounce dried porcini, ground to a powder
• ½ Tbsp. red pepper flakes
• 1/8 tsp. ground cayenne pepper
• ½ Tbsp. chili powder
• 1 bay leaf
• salt & pepper
• ¼ tsp. cloves
• 1 tbs. sugar
• 1-20 ounce can tomato juice
• 1 small can of tomato paste
• 1-28 ounce can Italian-style tomatoes, chopped

Grinding Porcini

Directions:

1. Sauté onion and celery in oil for 5 minutes in a large saucepan over medium-high heat. 
2. Add garlic and sauté another minute. 
3. Add the Portobello and sauté for 5 minutes. Add the porcini powder, the spices and sugar and cook 1 minute. 
4. Add tomato juice, paste, and Italian-style tomatoes. Season with salt and pepper to taste. Simmer the sauce over medium-low heat, stirring occasionally, for 30 minutes. Re-season with salt and pepper if needed.

Makes 8 servings.