Bolognese

olive oil
1 onion, chopped
2 carrots, chopped
1 stalk celery, chopped
sea salt
freshly ground black pepper
1 pound vegan sausage (Field Roast or Beyond recommended), broken into pieces
1 1/2 cups dry Italian white wine
1 cube veggie bouillon dissolved in 2 cups simmering water (or two cups veggie broth)
1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
1 pound penne (or other pasta)
vegan parm (Follow Your Heart recommended) to taste

Coat the base on a large sauté pan with olive oil and turn onto medium-high heat. When the oil shimmers, add the onions, carrots, and celery and sauté until glassy and just tender, about five minutes. Season lightly with salt and pepper. Add the vegan sausage and brown.

Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 /12 cups broth and lower the heat to medium. Simmer gently, uncovered, until the broth is nearly gone, stirring now and them. Chop the rehydrated porcini into small pieces, reserving the liquid.

Cook your pasta. Reserve 1 cup of liquid before straining.

Add the mushroom liquid to the sauce to cover halfway (about 1 cup) along with the chopped porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper.

Mix the pasta and the sauce, using some of the remaining mushroom liquid or pasta water to loosen. Serve and top as desired with vegan parm.

Recipe adapted from a NYT Cooking recipe originally by Amanda Hesser.