VEGETARIAN SPAGHETTI BOLOGNESE / MUSHROOM STYLE MEATLESS BOLOGNAISE

With the colder weather approaching the need to each comforting bowls of warmth has drastically grown!
I then realized that our move to eating meat free and mostly animal product free too that I would have to come up with a dish to replace my usual spaghetti bolognese  I used to make  (filled with mince etc).  I can confidently say that we are 97% vegetarian and indulge in meat maybe once a month. (yay us! ;)
Replacing the meat with good quality mushrooms worked beautifully and I still got my lovely tomato pasta fix I wanted.

Autumn has been particularly beautiful this year and I couldn't help but photograph the leaves :) the seasons are changing fast and the cold is setting in!

INGREDIENTS
2 medium onions
2 cloves of garlic
1 and a half punnets of mushrooms (i used porcinni ) 
2 teaspoons balsamic glaze or balsamic vinegar
1 large jar of organic tomato puree 
2 teaspoons brown organic sugar
salt 
pepper
some fresh herbs - basil, oregano, thyme
Pasta (cooked) I use rice pasta



METHOD
Fry onion in some olive oil and season with salt. Once it starts to change colour add a teaspoon of sugar. then add garlic and lightly brown then remove all from the pan. In the same pan fry chopped up mushrooms and then add some balsamic glaze or balsamic vinegar and cook the mushrooms through. Now add the cooked onion and garlic back into the pan with the mushrooms. Add a jar of tomato puree and add sugar, salt, pepper and fresh herbs (basil, thyme and oregano) and simmer until flavors infuse. serve over cooked pasta :) I use a rice pasta.
Sprinkle with cheese if you eat dairy

So what warmer foods have you been making lately now that winter is here?