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
- Soffritto: A soffritto is a base for sauces in Italian cooking. Typically it consists of finely diced or shredded carrots, celery, onions, and other aromatics. When sauteed the disappear into the sauce providing it with amazing flavor.
- Mushrooms: I use Cremini mushrooms, however, any mushroom will work nicely.
- San Marzano Tomatoes: Grown Italy at the base of Mount Vesuvius. The volcanic soil produces an amazing flavor in these famous plum tomatoes.
- Herbs and spices: Fresh rosemary, Salt, red pepper flakes, and dried oregano.
Here is my Mushroom Bolognese Sauce Recipe:
Mushroom Bolognese Sauce
- 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
- 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.