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Mushroom Bolognese Sauce
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5 from 1 vote

Mushroom Bolognese Sauce

Mushroom Bolognese Sauce with Homemade Pappardelle Pasta is a light vegetarian take on the classic meat-heavy Bolognese sauce.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
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Course: Main Course
Cuisine: Italian
Keyword: Mushroom Bolognese
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 Facts
Mushroom Bolognese Sauce
Amount Per Serving
Calories 368 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Sodium 3084mg134%
Potassium 2545mg73%
Carbohydrates 38g13%
Fiber 8g33%
Sugar 16g18%
Protein 14g28%
Vitamin A 11287IU226%
Vitamin C 13mg16%
Calcium 169mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.