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Mushroom Bolognese

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 -8 servings 1x


This Mushroom Bolognese recipe is an easy, hearty, and oh-so-delicious vegetarian (and vegan!) take on traditional bolognese.


  • 1 pound (16 ounces) dry pasta (I used tagliatelle) 
  • 2 tablespoons butter or olive oil
  • 1 small white onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 2 celery ribs, diced
  • 4 garlic cloves, peeled and minced
  • 1 pound (16 ounces) assorted fresh mushrooms, diced (I used baby bellas, shiitake, cremini and porcini mushrooms)
  • 2/3 cup red wine
  • 1 2/3 cups vegetable stock
  • 1 (15-ounce) can tomato sauce
  • 1 bay leaf
  • 1 teaspoon Italian seasoning (*or see alternatives below)
  • pinch of crushed red pepper
  • Kosher salt and freshly-ground black pepper
  • grated Parmesan cheese, for topping (omit the cheese if making this vegan)


  1. Cook pasta in a large pot of generously-salted boiling water al dente according to package instructions.  Drain.  (<–I 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 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 4-5 minutes until the mushrooms are browned, and all of the vegetables are completely cooked through.
  3. Pour in the wine, and give the mixture a good stir.  Let the mixture come to a boil and simmer for about 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 10 minutes so that it slightly reduces.
  5. Taste, and season with extra salt, pepper, Italian seasoning, and/or crushed red pepper if needed.
  6. Once the pasta is cooked and drained, combine it with the sauce and toss until combined.  Serve immediately, garnished generously with Parmesan.


*If you don’t have pre-mixed Italian seasoning, you could substitute in 1/4 teaspoon dried oregano and 1/2 teaspoon dried thyme.