This took some time and experimentation get right. Trying to get the balance was challenging as the sauce kept wanting to veer to the sweet side.
However, it was worth the effort, and this is a very good vegan sauce. The porcini adds an umami note that works well and the balsamic vinegar, which balances the sweetness.
4 Tbsp Olive Oil
1/2 cup Onions, chopped
1/4 cup Carrots, chopped
1/4 cup Celery, chopped
1 clove Garlic, crushed
1/2 cup Porcini Mushrooms, reconstituted and chopped. Save the water.
1 package Boca Crumbles or similar.
3/4 cup Red Wine
1 Tbsp Balsamic Vinegar
3/4 cup Soy Milk
1 32 oz can of Tomatoes, diced or whole.
Begin with a Le Cruset or similar as this is going to simmer for a long time.
Heat the olive oil and then add the finely chopped onion, celery and carrots. Sauté without browning and then add the garlic clove. Add salt and pepper to taste.
Add in the chopped porcini and Boca crumbles and allow to sauté. Add the water from the porcini and reduce. Then add the red wine and balsamic vinegar and reduce. Then add the soy milk and reduce. Adjust for salt and pepper and add the tomatoes.
Allow to gently simmer for 3-4 hours. Serve with pasta.