Rich Italian Mushroom and Pumpkin Seed Bolognese

Ingredients

• 2 tbsp extra virgin olive oil
• 1 whole yellow onion
• 4 cloves garlic
• 2 large portabella mushrooms
• 1 cup mushrooms
• 0.5 cup pumpkin seeds
• 1 tbsp tomato paste
• 0.5 cup dry red wine
• 1 cup vegetable broth
• 14.5 oz fire roasted tomatoes, crushed
• 1 tsp fresh thyme, chopped
• 0.5 tsp fresh rosemary, chopped
• 0.5 tsp salt
• 0.25 tsp white pepper
• 2 medium summer squash

Instructions

1. 1Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
2. 2Add all chopped mushrooms and pumpkin seeds. Cook until mushrooms release their liquid and begin to brown, about 8-10 minutes.
3. 3Stir in tomato paste, then deglaze with dry red wine, scraping up any browned bits. Add vegetable broth, fire roasted tomatoes, fresh thyme, and rosemary. Bring to a simmer.
4. 4Reduce heat to low, cover, and cook for at least 20 minutes, or up to 45 minutes, stirring occasionally, until the sauce thickens and flavors meld. Season with salt and white pepper.
5. 5Serve the warm bolognese generously over freshly spiralized summer squash noodles.