Main Dishesgimmesomeoven4.7
Mushroom Bolognese
This Mushroom Bolognese recipe is an easy, hearty, and oh-so-delicious vegetarian (and vegan!) take on traditional bolognese.
š„ 6 Servingsā±ļø Prep & Cook: 40 minā³ Prep: 10 minš„ Cook: 30 minš¤ Ališ gimmesomeoven
š„ Ingredients
Check off ingredients as you prepare them:
š³ Cookware
- āpot
- āpan
š Preparation Steps
1
Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions. Drain. (<āI recommend actually adding the pasta to the water at about the same time that you add the stock to the sauce, for ideal timing.)
2
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 ā±ļø 6-8 minutes, stirring occasionally, until the vegetables are softened and mostly cooked through. Add the garlic and mushrooms and continue cooking for an additional ā±ļø 4-5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
(16 ounces) dry pasta (I used tagliatelle)1 poundlarge carrot (peeled and diced)1(16 ounces) assorted fresh mushrooms (diced (I used baby bellas, shiitake, cremini and porcini mushrooms))1 pound
3
Pour in the wine, and give the mixture a good stir. Let the mixture come to a boil and simmer for about ā±ļø 2-3 minutes, or until the wine is reduced by about half.
4
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 ā±ļø 10 minutes so that it slightly reduces.
(16 ounces) dry pasta (I used tagliatelle)1 pound(16 ounces) assorted fresh mushrooms (diced (I used baby bellas, shiitake, cremini and porcini mushrooms))1 poundtomato sauce1 (15-ounce) canbay leaf1Italian seasoning (*or see alternatives below)1 teaspoon
5
Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
(16 ounces) dry pasta (I used tagliatelle)1 pound(16 ounces) assorted fresh mushrooms (diced (I used baby bellas, shiitake, cremini and porcini mushrooms))1 poundItalian seasoning (*or see alternatives below)1 teaspoon
6
Once the pasta is cooked and drained, combine it with the sauce and toss until combined. Serve immediately, garnished generously with Parmesan.
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