Mushroom Vegetarian Bolognese Sauce

Delicious and meaty, without the meat. A hearty and healthy sauce that will hold up to any pasta shape.

Course Sauces

Cuisine Italian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 185

2 pounds (1 kilogram) mushrooms of your choice roughly chopped, they will blend up easier
2 cups (250 grams) large onion chopped
1 ⅓ cups (168 grams) carrot peeled and chopped
2 celery stalks chopped
2 tablespoons olive oil
4 garlic cloves grated or finely chopped
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons tomato paste
½ cup (118 ml) red wine
1 ½ cups (354 grams) good quality pureed tomatoes/passata or diced tomatoes
½ cup (118 ml) whole milk or your favorite non-dairy milk
¾ cup (180 ml) vegetarian stock
1 cup (90 grams) Parmesan cheese grated (optional)

To a food processor, add the mushrooms, and pulse until they are chopped and resemble ground beef. Add to a bowl.
To the same food processor, add the onion, celery and carrot. Pulse until finely chopped and add to the mushrooms.
To a large, wide pan or a large high-sided skillet. Add the oil over medium-high heat. When the oil is hot, add the mushrooms, carrot and celery. Cook while stirring. The mushrooms will produce liquid, cook until the liquid evaporates, about 10 minutes. You may need to lower the heat as the liquid evaporates so it doesn’t burn on the bottom and stir often.
Add the garlic, salt, pepper and tomato paste. Cook for a minute, stirring until any liquid has evaporated. Add the wine, stir and allow to cook and reduce slightly for about 3 minutes. Add the puréed tomatoes/passata, milk, stock and mix well. Simmer for 30 minutes, stirring often to prevent sticking to the pan.
10 minutes before the end of cooking, stir in the Parmesan cheese. Taste for seasoning adjust if needed.
Serve with your favorite pasta.