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MUSHROOM BOLOGNESE
3 baskets of Mushrooms (8oz each)
1 medium onion
3 medium carrots
3 celery stocks
5 cloves garlic, minced
4 oz tomato paste
1 cup milk, 2%
1 cup dry white wine
salt and pepper to taste
basil, oregano, red pepper flakes to your taste
In food processor add mushrooms until finely chopped. Remove to a bowl
Add onions, carrots and celery to food processor until finely chopped.
Add Mushrooms, carrots, celery and onions to a pan with olive oil.
Cook until all the moisture is out of the mushrooms and it starts to brown.
This will take awhile so be patient.
Once brown, add garlic for 1 minute.
Add tomato paste and cook 2 minutes
Add wine, milk and salt and pepper, cook 1 -1 1/2 hours on simmer
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