This recipe makes for a perfect blustery fall dinner. As it simmers on the stovetop it smells as though you’ve stepped in someone’s Nonna’s house.
Oodles of mushrooms, shiitakes in particular, give this sauce a thick, rich meatiness you would never expect in a vegetarian recipe. Add layers of aromatic vegetables and a splash of wine and you’ve got a pot full of delicious that tastes as good piled over noodles as it does right from the spoon.
Sure, it takes some chopping. And yes, it’s all worthwhile. A perfect recipe to hone your knife skills, in fact.
Rather not? Or need to save time? You can also use a food processor. Simply process in batches until chopped into roughly the same size as those on the plate above. Voila.
Choose your favourite noodle to accompany the finished product. These mini lasagna noodles are all sorts of satisfying. I also love the idea of serving them over a lentil or chickpea pasta, which are made entirely of the ground beans. Finally, a vegan pasta dish that doesn’t shortchange the protein. Alternatively, top with loads and loads of delicious protein rich cheese. Because cheese.
Don’t forget to pour yourself a glass of red and cuddle up with a blanket in front of the fire while eating it. Or if you have kids, at the counter, standing up, with a questionably dirty fork and a side of the leftovers from your kid’s plate. Either way…delicious.
Erin
The Meatiest Vegetarian Bolognese
Serves | makes about 6 cups |
Prep time | 30 minutes |
Cook time | 40 minutes |
Total time | 1 hours, 10 minutes |
Ingredients
- 2 tablespoons olive oil
- 600g cremini mushrooms (about 6 cups, chopped)
- 100g shiitake mushrooms (about 2 cups, stemmed and chopped)
- 1 Medium onion (diced)
- 1 Medium carrot (peeled and diced)
- 1 stalk celery (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 1/4 cup tomato paste
- 1/2 cup red wine
- 1 teaspoon dried thyme
- 1 cup vegetable broth
- 1 (28 ounce) can diced tomatoes
- Salt and pepper to taste
Directions
1. | In a large pot, heat oil over medium-high heat. Add mushrooms, onion, carrot, celery, pepper and garlic. Cook vegetables until soft and water has evaporated, about 15 minutes. |
2. | Add thyme, tomato paste and red wine and cook for another minute while stirring. Add broth and tomatoes and bring to a boil. Reduce heat to low and simmer for another 15-20 minutes until sauce has thickened. Add salt and pepper to taste. |
3. | Serve over pasta noodles, polenta or anywhere else you may find bolognese. Top with parmesan cheese, if desired. |
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