Vegan Mushroom Bolognese

Heat olive oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent about 5 minutes. Add carrot celery and garlic; cook until soft about 3 minutes. Add mushrooms; cook until tender about 3 minutes. Pour in red wine; cook until wine has almost evaporated about 3 minutes.

Add tomatoes and season with salt black pepper sage and bay leaves. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer covered about 20 minutes. Remove bay leaves and stir in basil.