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Mushroom Bolognese

A quick and hearty Mushroom Bolognese that delivers satisfying flavors, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh mushrooms (any variety)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 2 stalks celery, finely diced
  • 1 14oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup vegetable broth
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Olive oil for sautéing
Serving Options
  • Fresh basil For garnish
  • Grated Parmesan For serving (optional but recommended)

Method
 

Preparation
  1. In a large skillet, heat about 2 tbsp of olive oil over medium heat. Toss in the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the veggies soften up.
  2. Add the minced garlic and stir for an additional minute, or until fragrant.
Cooking the Mushrooms
  1. Finely chop the mushrooms and add them to the pan. Stir and let them cook down for about 10 minutes.
Making the Sauce
  1. Once the mushrooms are cooked, stir in the crushed tomatoes, tomato paste, vegetable broth, oregano, thyme, and a pinch of salt and pepper.
  2. Bring everything to a gentle simmer and let it bubble for about 20-30 minutes.
Final Touches
  1. Taste and adjust the seasoning as needed.
  2. Prepare pasta according to package instructions.
  3. Once the pasta is al dente and the sauce is bubbling, toss them together in the skillet.
  4. Finish with fresh basil and a sprinkle of grated Parmesan.

Notes

This dish tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for future meals. If you don't have mushrooms, substitute with lentils or other diced veggies.