- 2 pounds mushrooms (such as cremini)
- 3 medium carrots (peeled and roughly chopped)
- 3 ribs celery (roughly chopped)
- 5 cloves garlic
- 1 cup milk
- 4 ounces tomato paste
- 1 cup dry white wine
- kosher salt and freshly ground black pepper
In a food processor, add the mushrooms. Pulse to finely chop. Remove to a bowl and set aside.
In the same food processor, add the onions and pulse to finely chop. Remove to a separate bowl and set aside. Repeat with the carrots, celery and garlic, and add to the bowl with the onions. Set aside.
In a large, heavy-bottomed pot, add olive oil and place over medium heat.
Add the mushrooms and cook, stirring occasionally until browned, about 5-7 minutes. Add the onions, carrots, celery, and garlic, season with salt, and cook until the vegetables are translucent, about 5 more minutes.
Add the tomato paste, stir to combine and cook for 2 minutes. Add the milk and wine, and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.
Helpful Tip: make the Vegetable Bolognese ahead of time and freeze up to a month!