I’m a fan of simple recipes that you can pull together in a blink of an eye, but this is definitely not one of them. Once in a while, I’ll share recipes with you that aren’t that quick, or that simple, but I promise they’re totally worth it. In this case, the recipe makes an extra large batch which means you’ll have enough left over to put together quick meals throughout the week.
This is one of my main meal-prep recipes because it tastes delicious and stores well. This batch served as lunch for me and my sister, was used to put together a lasagna with cashew ricotta, and I still have some left over for a quick weeknight dinner.
If you make it, you’ll probably hate me while prepping the mushrooms, but will probably love me, or at least tolerate me, at the end.
- 2 tbsp extra virgin olive oil
- 2 cups of diced onions (≈ 2 small onions)
- 2 cups of diced carrots (≈ 2 medium carrots)
- 2 cups of diced celery (≈ 5 medium celery stalks)
- 3 cloves of garlic
- 3 lbs of mushrooms
- 6 cups (≈1400gr)of tomato puree or crushed tomatoes
- 2 cups of water
- 2 tbsp tomato paste
- Salt to taste (I start with 2 tsp and then adjust)
- 16 basil leaves cut into strips
*For the mushrooms, you can use any combination of common mushroom (white button), crimini and portobello you like
- Roughly chop the mushrooms and pulse them in the food processor in small batches. Using small batches and the pulse feature ensures that the mushrooms are chopped evenly and don’t get mushy
- In a large pot on med-low heat, add the 2 tablespoons of olive oil. Once heated, add onions, carrots and celery and sauté until onions are translucent
- Add tomato paste and let brown slightly ( about 2 min)
- Add 3 minced garlic cloves and stir. Cook until garlic is fragrant, about 3 min
- Add the mushrooms and stir. I add them 4 to 5 batches to make sure they all cook through
- Increase heat to medium/high and let cook uncovered for 20 minutes
- Add salt and stir well
- Add tomato sauce and water, increase heat and bring to a boil
- Lower heat and let simmer, covered, for 45 minutes (if you’re looking to cut corners, make sure you let it simmer at least 30 min)
- Add basil in the last 10 min.
- Serve with chickpea or lentil pasta to increase fiber and protein.
- Put into your favorite lasagna recipe.
- Serve with zucchini noodles- heat both in the same pan.
- This makes a large batch, so you’ll have leftovers to store. Store it in individual portions in the freezer for up to 6 weeks.