Vegetarian Bolognese Sauce

This is my attempt to recreate a classic Bolognese Sauce for the vegetarian.  I used ground up brown mushrooms and vegetarian crumbles to take the place of the meat.



2 tablespoons olive oil

1/2 onion, diced

2 cloves of garlic, minced

2 lbs brown mushrooms, grated in the food processor

1 package soy crumbles

2-14 oz cans tomato sauce

2-14 oz cans diced tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon ground black pepper

3/4 cup low fat milk

Heat the oil in a large stock pot on medium heat.  Add the onion and saute until translucent, add the garlic and cook until fragrant, about 30 seconds.  Add the mushrooms and cook until the moisture is released.  Add the soy crumbles and cook until browned.  Add the tomato sauce, diced tomatoes, oregano, basil, and black pepper.  Bring to a boil, reduce to a low simmer and cook slowly for 1 hour. 
Remove from heat, and add the milk. 
Serve warm over spaghetti.