Vegetarian Bolognese

  • 1 tsp olive oil

    • 8 mushrooms, chopped
    • 1 onion, diced
    • 2 cloves garlic, pressed
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1 tsp dried marjoram
    • 1 Tbsp red or white wine
    • 1 28 oz can tomatoes
    • salt & pepper, to taste
    • 1/2 package Kamut (or other whole grain) spaghetti noodles
    1. In a sauce pot, saute the mushrooms first. Once they are soft and have reabsorbed their liquid (about 20 min.), add the onions and then the garlic. Once these are soft, add the seasonings and allow them to infuse into the oil for a few minutes. Pour in the wine, letting it sizzle. Add the tomatoes next, with some salt & pepper to taste. Bring the pot to a boil, then turn down and simmer for 20 minutes.
    2. While this cooks, make the pasta by putting the noodles in a pot of lightly salted water, and bring it to a boil. The noodles will take about 10 minutes to cook, then drain them and serve topped with the mushroom bolognese sauce.