Mushroom Bolognese
Ingredients:
- 453.6 g (1 lb) cremini or baby bella mushrooms
- 226.8 g (8 oz) portobello mushrooms
- 45 ml (3 tbsp) olive oil
- 160 g (1 small) onion
- 61 g (1) carrot
- 40 g (1) celery stalk
- 12 g (4 cloves) garlic
- 32 g (2 tbsp) tomato paste
- 120 ml (1/2 cup) red wine or vegetable broth
- 793.8 g (1 (28 oz) can) crushed tomatoes
- 1 g (1 tsp) dried oregano
- 0.7 g (1 tsp) dried basil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 340.2 g (12 oz) pasta of choice
- Fresh basil and grated parmesan, for serving (optional)
Equipments:
Features:
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Finely chop or pulse the mushrooms so they mimic the texture of ground meat — this is what gives the sauce its heartiness. Dice the onion, carrot, and celery ahead of time so they're ready to go once the mushrooms are browned.
Instructions:
- Process the Mushrooms: Pulse the mushrooms in a food processor in batches until finely chopped, resembling ground meat (or chop finely by hand).
- Brown the Mushrooms: Heat 2 tbsp oil in a large pot over medium-high heat. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving them browned.
- Sauté the Vegetables: Push the mushrooms to one side, add the remaining 1 tbsp oil, and add the onion, carrot, and celery. Cook for 5 minutes, until softened.
- Add Garlic & Tomato Paste: Add the garlic and tomato paste, stirring everything together, and cook for 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Simmer the Sauce: Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
- Cook the Pasta: Meanwhile, cook the pasta according to package directions in salted water. Drain, reserving a splash of pasta water.
- Combine & Serve: Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen. Serve topped with fresh basil and parmesan if desired.
Storage: Refrigerate the sauce in an airtight container for up to 5 days, or freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if it's thickened too much.
Tip: Let the mushrooms cook undisturbed for stretches so they brown properly instead of just steaming — that browning is where a lot of the savory flavor comes from.
Swap: Use vegetable broth instead of wine for an alcohol-free version, or add a splash of soy sauce for extra umami depth.
Finely chopped mushrooms mimic the texture of ground meat while browning develops deep, savory flavor through the Maillard reaction. Tomato paste and a splash of wine add richness and acidity that round out the sauce the way meat drippings would in a traditional Bolognese.
Mushroom Bolognese
Ingredients:
- 453.6 g (1 lb) cremini or baby bella mushrooms
- 226.8 g (8 oz) portobello mushrooms
- 45 ml (3 tbsp) olive oil
- 160 g (1 small) onion
- 61 g (1) carrot
- 40 g (1) celery stalk
- 12 g (4 cloves) garlic
- 32 g (2 tbsp) tomato paste
- 120 ml (1/2 cup) red wine or vegetable broth
- 793.8 g (1 (28 oz) can) crushed tomatoes
- 1 g (1 tsp) dried oregano
- 0.7 g (1 tsp) dried basil
- 3 g (1/2 tsp) salt
- 0.5 g (1/4 tsp) black pepper
- 340.2 g (12 oz) pasta of choice
- Fresh basil and grated parmesan, for serving (optional)
Equipments:
Features:
Why These Ingredients:
Finely chopped mushrooms mimic the texture of ground meat while browning develops deep, savory flavor through the Maillard reaction. Tomato paste and a splash of wine add richness and acidity that round out the sauce the way meat drippings would in a traditional Bolognese.
Prep:
Finely chop or pulse the mushrooms so they mimic the texture of ground meat — this is what gives the sauce its heartiness. Dice the onion, carrot, and celery ahead of time so they're ready to go once the mushrooms are browned.
Instructions:
- Process the Mushrooms: Pulse the mushrooms in a food processor in batches until finely chopped, resembling ground meat (or chop finely by hand).
- Brown the Mushrooms: Heat 2 tbsp oil in a large pot over medium-high heat. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until they release their liquid and it evaporates, leaving them browned.
- Sauté the Vegetables: Push the mushrooms to one side, add the remaining 1 tbsp oil, and add the onion, carrot, and celery. Cook for 5 minutes, until softened.
- Add Garlic & Tomato Paste: Add the garlic and tomato paste, stirring everything together, and cook for 1-2 minutes until fragrant.
- Deglaze with Wine: Pour in the wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Simmer the Sauce: Add the crushed tomatoes, oregano, basil, salt, and pepper. Stir to combine, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until thickened.
- Cook the Pasta: Meanwhile, cook the pasta according to package directions in salted water. Drain, reserving a splash of pasta water.
- Combine & Serve: Toss the pasta with the sauce, adding a splash of pasta water if needed to loosen. Serve topped with fresh basil and parmesan if desired.
