1 teaspoon olive oil
8 mushrooms, chopped
1 onion, diced
2 cloves garlic, pressed
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried oregano
1 tablespoon red or white wine
1 (28-ounce) can tomatoes
salt, to taste
pepper, to taste
1/2 package Kamut (or other whole grain) spaghetti noodles, cooked and drained
1. Heat olive oil in a sauce pot. Add and saute the mushrooms; cook until soft and have reabsorbed their liquid, about 20 minutes.
2. Add the onions and then the garlic; cook until soft. Add the basil, marjoram, and oregano; cook for a few minutes. Pour in the wine, letting it sizzle. Add the tomatoes, salt, and pepper. Bring the pot to a boil, then turn down heat and simmer for 20 minutes.
3. Remove from heat and serve sauce over spaghetti noodles.
Variation: As a different take on this meal, try it served over brown rice instead of pasta.
Source of recipe: To watch a free video of this Mushroom Bolognese recipe, so that I can show you the exact techniques to make the perfect sauce, go to www.healthyveganrecipes.net/video/vegetarian-bolognese-recipe