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Mushroom Bolognese Sauce

My Mushroom Bolognese Sauce with Homemade Pappardelle Pasta is a light vegetarian take on the classic meat-heavy Bolognese sauce. I’m not a vegetarian, however, I do like to have 2 or 3 vegetarian/vegan days per week. My vegetarian Mushroom Bolognese Sauce recipe is wonderfully filling without weighing you down the way the heavier beef Bolognese recipe will sometimes make you feel. So, I guess I don’t feel as guilty going back for seconds and thirds!!! I will post my Homemade Pasta recipe in a couple of days, making Pappardelle Pasta at home couldn’t be easier.

Ingredients in Mushroom Bolognese

Here is my Mushroom Bolognese Sauce Recipe:

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Mushroom Bolognese Sauce

Mushroom Bolognese Sauce with Homemade Pappardelle Pasta is a light vegetarian take on the classic meat-heavy Bolognese sauce.
Course Main Course
Cuisine Italian
Keyword Mushroom Bolognese
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2
Calories 368kcal

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 Cup Onion
  • 1/2 Cup Celery
  • 1 Cup Carrots
  • 2 Teaspoons Garlic
  • 2 1/2 Teaspoons Salt
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 Teaspoons Dried Oregano
  • 1 Tablespoon Fresh Rosemary
  • 1 Tablespoon Tomato Paste
  • 2 Pounds Cremini Mushrooms
  • 1 35-Ounce Can San Marzano Tomatoes

Instructions

  • Create the soffritto by placing the onion, celery, carrot, garlic, and salt in a food processor, puree
  • Add olive to a heavy-bottomed pot with a lid over medium-high heat, add the soffritto, sauté for approximately 5 minutes
  • Add the mushrooms to the food processor and pulse until the mushrooms to pea-sized pieces
  • Clear a spot in the bottom of the pot and add the tomato paste, fry for one minute to cook out the raw taste, mix into the soffritto
  • Add the mushrooms, stir to combine, cover and let steam for 5 minutes. Remove the cover and continue to cook until most of the moisture evaporates 10-15 minutes
  • Crush the tomatoes by hand directly into the mushroom mixture, stir to combine
  • Bring the mixture to a boil then reduce heat to low and cover with the lid slightly ajar, simmer for 30 minutes.

Nutrition

Calories: 368kcal | Carbohydrates: 38g | Protein: 14g | Fat: 22g | Saturated Fat: 3g | Sodium: 3084mg | Potassium: 2545mg | Fiber: 8g | Sugar: 16g | Vitamin A: 11287IU | Vitamin C: 13mg | Calcium: 169mg | Iron: 3mg

Thank you for visiting my Food Blog, please come back and visit again soon! Bon appetit, Steven

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