How To Make Mushroom Bolognese
A wonderfully hearty dish without the meat! A decadent mushroom bolognese that sure tastes like a meaty dish with a full depth of flavor!
Cook pasta in a large pot of salted boiling water al dente according to package instructions. Drain.
Meanwhile, in a separate large saute pan, add the butter and cook over medium-high heat until melted.
Add the onion, carrot and celery and saute for 6 to 8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through.
Add the garlic and mushrooms and continue cooking for an additional 4 to 5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
Pour in the wine, and give the mixture a good stir.
Let the mixture come to a boil and simmer for about 2 to 3 minutes, or until the wine is reduced by about half.
Add in the vegetable stock, tomato sauce, bay leaf, Italian seasoning, and a generous pinch of salt and pepper. Stir to combine. Let the mixture continue cooking until it comes to simmer.
Then reduce heat to medium-low, and simmer uncover for about 10 minutes so that it slightly reduces.
Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
Once the pasta is cooked and drained, combine it with the sauce and toss until combined. Serve immediately, garnished generously with Parmesan.
Vegan Alternative: Omit the cheese if making this vegan.
- Calories: 392.00kcal
- Fat: 5.61g
- Saturated Fat: 2.75g
- Trans Fat: 0.16g
- Monounsaturated Fat: 1.19g
- Polyunsaturated Fat: 0.83g
- Carbohydrates: 68.31g
- Fiber: 5.52g
- Sugar: 7.81g
- Protein: 13.80g
- Cholesterol: 10.18mg
- Sodium: 845.81mg
- Calcium: 59.94mg
- Potassium: 779.05mg
- Iron: 2.67mg
- Vitamin A: 138.95µg
- Vitamin C: 10.07mg
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