Hearty Italian Mushroom Bolognese with Zucchini Noodles

Ingredients

• 1 lb portabella mushrooms
• 1 lb cremini mushrooms
• 1 medium yellow onion
• 2 shallots
• 2 tbsp garlic paste
• 2 tbsp extra virgin olive oil
• 6 oz tomato paste
• 1 cup vegetable broth
• 0.5 cup dry red wine
• 0.25 cup fresh basil
• 1 tbsp fresh rosemary
• 1 tsp dried thyme
• 1 tsp sea salt
• 0.5 tsp white pepper
• 2 medium summer squash
• 1 tbsp red wine vinegar

Instructions

1. 1Heat olive oil in a large pot over medium heat. Sauté diced yellow onion, minced shallots, and garlic paste until softened, about 5-7 minutes.
2. 2Add finely chopped portabella mushrooms and cremini mushrooms to the pot. Cook until the mushrooms release their liquid and begin to brown, about 10-12 minutes.
3. 3Stir in tomato paste, dry red wine, vegetable broth, fresh basil, fresh rosemary, dried thyme, sea salt, and white pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, allowing flavors to meld. Stir in red wine vinegar.
4. 4While the sauce simmers, spiralize summer squash into noodles.
5. 5Serve the warm mushroom bolognese sauce generously over the fresh spiralized summer squash noodles.