What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many great lists of possible substitutions, the actual selection depends on the role the wine plays.
Is it there for acidity? Is there an alcohol soluble flavor I will miss if I don't use real wine? What purpose does it play and what would you substitute it with?
I'm making my favorite lasagna bolognese recipe for company later this week and some of the folk coming are in recovery. Out of respect for my guests' wishes I want to use something else, not just cook the alcohol off before adding the wine. It's too late to switch to something other than lasagna... I'm fixated. Lasagna and salad, followed by apple pie and pear, ginger, cranberry pie.
How do I make this work? Thank you for any and all input.