1 ½tablespoonsraw cashew butteromit if you are allergic or add a some non-dairy milk like unsweetened hemp milk; ATK calls for soy milk
1 ½tablespoonswarm water
2poundscremini mushroomstrimmed and wiped clean with a damp paper towel (or buy them already cleaned and sliced)
1medium carrotpeeled and diced
1small oniondiced
4clovesof garlicthinly sliced
pinchof crushed red pepper flakes
2Tablespoonstomato paste
Sea salt and freshly ground black pepper
1cupdry red wine
28ouncesdiced tomatoes
1Tablespoonshoyu or tamariGF or coconut aminos (gluten-free and grain-free)
1poundof cooked pasta of choice or 1 large spaghetti squash cooked and strands removed
Grated Parmesan or Pecorino-Romano cheesenot vegan, optional
Instructions
Place the dried porcinis in a bowl and cover them with 1 cup boiling water. Set aside for 15 minutes. Scoop the mushrooms from the water with a slotted spoon, reserving the liquid. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Measure ½ cup of mushroom liquid and set aside, you can discard the rest.
Place the porcini and cremini mushrooms in a food processor fitted with a steel blade and pulse until everything is diced. Do this in batches if necessary.
Whisk together raw cashew butter and water in small bowl and set aside.
Heat 1/4 cup olive oil in an extra-large sauté pan with a lid over medium heat. Add the carrots and onions and mushrooms and cook, covered, for 5 minutes. Uncover, and increase the heat to medium high and sauté until the vegetables caramelize, 10-15 minutes.
Add the sliced garlic and red pepper flakes and sauté until fragrant, about 30 to 60 seconds. Add the tomato paste and 3/4 teaspoon salt plus pepper to taste. Cook for 1 minute. Pour in the wine and simmer until almost all of it is evaporated, about 2 minutes.
Stir in tomatoes, reserved mushroom soaking liquid, shoyu and bring to a boil. Add cashew butter-water mixture and simmer sauce until thickened, about 7 minutes. Taste for salt and add more if necessary.
Toss pasta or spaghetti squash with Bolognese sauce and serve with grated cheese, if desired.
Notes
*Or sub any dried mushrooms if the porcini are unavailable or too expensive. This sauce freezes well.