This Bolognese sauce recipe is adapted from Marcella Hazan’s Essentials of Classic Italian Cooking.
And while some recipes call for red wine, this recipe sticks with Hazan’s white wine selection.
Chop the remaining mushrooms into 1/4-inch pieces.
Heat oil in a large heavy pot over medium heat.
Add onion; cook, stirring frequently, until translucent.
Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes.
Add oat milk; cook, stirring, until it evaporates.
Add wine; cook, stirring, until it evaporates.
Add tomatoes and bring to a boil.
Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally.
(If the sauce looks dry, add boiling water, 1/4 cup at a time.)
Meanwhile, bring a large pot of water to a boil.
Cook pasta according to package directions; drain.
Serve the pasta topped with the sauce and garnished with Parmesan, if desired.
Tips
Tips: Look for a fiber-rich ancient-grain pasta, such as Gustiamo’s Sicilian Tumminia Busiate.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
