Mushroom Bolognese
A delicious and hearty twist on the classic spaghetti Bolognese, packed with savory mushrooms and rich flavors, this meatless option is perfect for busy weeknights.
Ingredients
For the sauce
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 8 ounces mushrooms, chopped cremini recommended
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
For serving
- servings Pasta of your choice (spaghetti, fettuccine, or gluten-free)
- Fresh basil or parsley for garnish
- Parmesan cheese, for serving (optional) Can be omitted if vegan
Instructions
Preparation
- In a large pan, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, or until everything is soft and aromatic.
- Toss in the chopped mushrooms and cook until they're tender and have released their juices—this will take about 5 more minutes.
- Stir in the diced tomatoes, tomato paste, oregano, and basil; mix well. Let the sauce simmer on low for about 20 minutes, stirring occasionally.
Cooking
- While the sauce is simmering, cook your pasta according to package directions, remembering to salt the water.
- After draining, reserve a bit of the pasta water for later use.
- Mix the drained pasta into the sauce, adding reserved pasta water as necessary to reach desired consistency.
Serving
- Plate up generous portions and garnish with fresh basil or parsley. Add a sprinkle of Parmesan cheese if desired.
Notes
This Mushroom Bolognese freezes beautifully. Cool completely before transferring to an airtight container. For a smoother texture, blend the sauce for picky eaters.