Description
A cozy, rich, and comforting vegetarian pasta dish made with deeply savory mushrooms, fresh herbs, and a slow-simmered tomato base. This Rich Mushroom Bolognese is a satisfying plant-based twist on a classic Italian favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 12 ounces cremini mushrooms, finely chopped
- 4 ounces shiitake mushrooms, chopped
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 1 tablespoon soy sauce
- 2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- 12 ounces pasta of choice (tagliatelle or pappardelle recommended)
Instructions
- Place a large skillet or Dutch oven over medium heat and add olive oil.
- Sauté onion, carrot, and celery until softened, about 6 minutes. Add garlic and cook for another 1 minute.
- Add mushrooms and cook until browned and their moisture has evaporated, about 10–12 minutes.
- Make a well in the center and add tomato paste. Let it toast for 2 minutes, then stir to coat the vegetables.
- Pour in crushed tomatoes, soy sauce, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Simmer the sauce on low heat for 20–25 minutes, stirring occasionally until thickened.
- Taste and adjust seasoning. Add a swirl of olive oil or a pat of butter if desired. Stir in fresh herbs right before serving.
- Cook pasta according to package instructions, then toss with the sauce. Serve hot, garnished with herbs and optional parmesan.
Notes
- Use a mix of mushrooms for a deeper, more complex flavor.
- Don’t rush the mushroom browning step – it adds a lot of flavor.
- This sauce tastes even better the next day after sitting overnight.