Italian Night - Best Bolognese

Made with healthy olive oil replacing some of the butter, a lower sugar white wine, and lots of veggies this is an incredibly delicious sauce, that is worth the few extra minutes it takes to assemble and the extra time cooking..  Lacking the artificial ingredients and preservatives of many jarred sauces - you'll make this again and again.  Serve with pasta or zucchini "zoodles" if you are cutting carbs or gluten.

B.'s Best Bolognese

1/4 cup Olive Oil
3 Tablespoons salted butter
1-1/2 cup carrots, cut into small pieces with a food processor
1 stalk celery cut into pieces
1 Walla Walla sweet onion, chopped
1 Tablespoon minced garlic
2 pounds veggie "beef" crumbles
1 cup dry white wine
2 teaspoons fresh thyme leaves, minced
2 teaspoons fresh oregano, minced
several grinds of fresh cracked pepper
dash or two of salt
1/4 teaspoon  mild hot sauce:  I use

• Scoville Brothers Hot Sauce

Cowboy Crooner flavor (or substitute dash of  crushed red pepper)
1 can (6 Ounce) Tomato Paste
2 Tablespoons Worcestershire sauce
2 cans (28 Ounce) Whole Tomatoes
1 cup unsweetened almond milk

INSTRUCTIONS

Heat oil and butter until butter is melted..  Add carrots, celery onion, and garlic and saute for 5 minutes, stirring often.  Remove and set aside.

Saute your thawed veggie crumbles on high for a couple of minutes with a little water, to where you have a few crispy pieces.  You want a few teaspoons of juice and the cooked-on bits to deglaze the pan with the wine.

Add dry white wine, and using a wooden spoon scrape up all the brown bits stuck to the pan, pushing the protein around to incorporate it.  When you are done (about two minutes) the wine wine will evaporate (you want flavor, not liquid).

Add  the sauted veggies and remaining ingredients and bring to the barest of boils, then lower the heat to the lowest setting and let it simmer slowly, half covered for 3-4 hours.  Add an additional half cup milk, beef broth or water, if it starts to dry out too much.  The final sauce, should be thick, more "beef" than tomatoes.

Serve with grated vegan parmesan "cheese".