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Mushroom Bolognese

A rich and flavorful twist on the classic Italian dish, perfect for busy weeknights and hiding veggies in a satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb cremini or button mushrooms, finely chopped Can mix different types of mushrooms.
  • 1 medium onion, diced
  • 2-3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
Sauce Ingredients
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • to taste Salt and pepper
Cooking Ingredients
  • 2 tbsp olive oil
  • Fresh parsley (for serving)
  • Pasta of your choice (spaghetti is a classic!) Cook according to package instructions.

Method
 

Preparation
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced onion, carrot, and celery, and sauté for about 5 minutes until softened.
Cooking
  1. Add the chopped mushrooms to the pan. Cook for another 8-10 minutes, stirring occasionally.
  2. Stir in the minced garlic and sauté for an additional minute.
  3. Add crushed tomatoes, tomato paste, vegetable broth, oregano, and basil. Stir until well combined and let simmer for about 20 minutes.
  4. Cook your pasta according to package instructions, reserving about half a cup of pasta water before draining.
  5. Toss the cooked pasta into the sauce, adding a splash of reserved pasta water as needed to achieve desired consistency.
Serving
  1. Garnish with fresh parsley and serve.

Notes

Try incorporating a mix of mushrooms for more flavors. This dish is inherently vegan, but you can add nutritional yeast for a cheesy touch.