Vegetarian Bolognese/ Ragù / Stew

This bolognese sauce is something that I stumbled upon by accident when I was trying to make a vegetarian ragù / stew. It has a subtle sweet taste that is very pleasing to the palate.

It is a lovely dish on its own and can be used as a sauce for pasta.

Ingredients 
Serves: 6
(Vegetarian, Vegan, Gluten Free)

2 large onions
300g celery sticks
350g carrots
200g mushrooms (flat, cup, button or any time of mushroom)
½ bulb garlic
400g can diced tomatoes
2 tablespoons tomato paste
2 tablespoons gluten-free beef/chicken style vegetarian stock*
200 ml water*
2 tablespoon vegetable oil


Preparation

1. Onion: Dice the onion.
2. Garlic: Finely mince the garlic cloves.
3. Celery & mushroom: Finely slice the celery sticks and mushrooms.
4. Carrot: Peel and grate the carrots.

Cooking

1. Oil & onion: In a large pot, heat the oil and add the onions. Cook until the onion starts to soften.
2. Garlic, celery, carrot & mushroom: Add to the onion mixture and cook for about 15 minutes until soft.
3. Canned tomato, tomato paste, vegetable stock & water: Once the vegetable mixture is soft, add the remaining ingredients. Bring the mixture to boil then simmer for about 50 to 60 minutes.  

I like to add one teaspoon of balsamic vinegar to one serve of the ragù before serving. The vinegar adds a lovely tangyness that complements the sweetness of the dish.

*Liquid stock can be used in place of stock powder and water.