Vegetarian mushroom bolognese is an essential recipe that will open up a whole world of Italian meals. Savoury mushrooms, sweet tomatoes and so much more make this sauce an absolute legend!
Turn this sauce into a meal as the base for Vegetable Lasagna!
A good ragu recipe is a great thing to have up your sleeve. You can turn a sauce like this into a huge number of other dishes. A good bolognese has come to my rescue many times when a family dinner is required!
The nutty mushrooms in this dish meld perfectly with the sweet passata and chopped tomatoes. A mix of mushroom varieties only enhances the fantastic flavour they bring to the dish.
This recipe makes a hefty amount of bolognese, perfect for storing for future use. I made one big pot and used it for lasagna and over tagliatelle, with some left to spare!
How to serve vegetarian mushroom bolognese
A ragu like this is very versatile and making extra gives you a great base for future meals. This makes the time and effort very much worthwhile!
Here are some of my favourite ways of using vegetarian mushroom bolognese:
- Spaghetti bolognese
- Pasta bakes
- Baked/jacket potato
Making the bolognese
Start the proper, Italian way by sautéing finely diced celery, carrots and onions with rosemary and garlic in oil. The pot or deep pan should be over low heat, so give it 7-10 minutes to soften properly.
While that’s happening, pulse about two-thirds of the mushrooms in a food processor until they are coarsely chopped. Roughly chop the rest of the mushrooms to have a diversity of textures.
Next, once the vegetables are soft, add all the mushrooms to the pot and let them cook for 10 minutes. The mushrooms are going to reduce in volume as they cook.
Now add the chopped tomatoes, passata and bay leaf with some salt. Cover it with a lid and let it all simmer away for about 10-15 minutes.
Recipe tips and tricks
- Not all canned tomatoes are created equal. Therefore, find a variety that is made with ripe and sweet tomatoes so they break up easily and no sugar is required. I find that Italian canned tomato and passata varieties are the most consistent.Add a little sugar the sauce isn’t as sweet as you would like.
- Ragu freezes very well so can be stored and used at a later date. Let it cool before putting in a air tight container, and you’ll have meals ready to go whenever you need them.
More pasta sauce recipes
- 2 tbsp olive oil
- 2 stalks celery
- 1 onion
- 2 carrots
- 2 cloves garlic
- 3 rosemary sprigs
- 2 lbs mushrooms, mixed variety
- 400g/14 oz chopped tomatoes
- 500g/2 cups passata/crushed tomatoes
- 1 bay leaf
- Salt to taste
- Dice the celery, carrots and onions, chop up rosemary and mince the garlic or take all the ingredients and pulse in a food processor.
- Heat the olive oil in a large pot or a deep pan and sauté the mixed vegetables above for 7-10 minutes over low heat until softened.
- Meanwhile take 2/3 of the mushrooms and pulse them in a food processor until they are coarsely chopped into ¼ inch pieces. Roughly chop the remaining mushrooms by hand for a varied texture.
- Add the mushrooms to the pot with the vegetables and cook them for 10 minutes until they are cooked and reduced in volume.
- Add the chopped tomatoes, passata and a bay leaf with a pinch of salt, stir, cover with a lid and cook on low for 20 minutes, then uncover and let simmer for 10-15 minutes until desired consistency.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 69Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 137mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 3g