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Here’s a great recipe for meatless Monday. Packed with sweet and savory flavors that go well with spaghetti squash or pasta. The different textures will leave you truly satisfied with this vegetarian knock off of a meat filled ragu.

5-6 Large Portobello Mushrooms 1/2” Dice
3 Tablespoons Olive Oil, divided
1 Medium Sweet Onion, 1/4” dice
4 Celery Stalks, 1/4” dice
3 Medium or 2 Large Carrots, 1/4” dice
3 Medium Garlic Cloves, sliced
2 Tablespoons Tomato Paste
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Dried Basil
1 Teaspoon Red Wine Vinegar
1/2 Cup Water
1/3 Cup Sun Dried Tomatoes in Olive Oil
Salt & Pepper to Taste
Pinch Red Hot Pepper Flakes, (optional)

Add 2 tablespoons olive oil to a heavy bottomed pot. Add the mushrooms and a pinch of salt. Cook on medium heat until, occasionally stirring the mushrooms until all the juices dry up and the mushrooms brown, about 15 minutes. Remove the mushrooms and set aside.

Add the other tablespoon of olive oil and add the onion, celery, and carrots along with a pinch of salt and sauté for 10 minutes on medium/low heat. Add the garlic and stir for 30 seconds. Stir in the tomato paste along with the dried herbs. Cook for about a minute and add the vinegar and stir.

Add the water and scrape the bits off the bottom of the pot. Add the sun dried tomatoes and pepper flakes and cook down for an additional 5 minutes. Another option is to add in a can of 14oz, diced and fire roasted tomatoes. Be sure to taste as you go and season with additional salt and pepper.

Serve over pasta or spaghetti squash. Serves 4-5.

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