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Mushroom Bolognese



About the Recipe

I absolutely adore a traditional meat bolognese but this vegetarian mushroom version also hits the spot. It's stewed, warm and ultra comforting. My partner didn't even know there wasn't meat in it.


1lb pasta

2C onion, chopped (about 1 large)

2C celery, chopped (about 4 large stalks)

2C carrots, chopped (about 4 each)

1lb baby bella mushrooms, quartered

2Tbsp garlic, minced

28oz can tomatoes, crushed

2Tbsp tomato paste

1/2C parsley, chopped

3Tbsp butter

1/3C olive oil

Parmesan cheese


Black Pepper


1: Heat olive oil in a large sauté pan over medium heat. Add in onions and cook for a minute. Next add in celery and cook for another minute. Followed by carrots. Stir each ingredient. Season with 1Tbsp of kosher salt and 2Tsp black pepper. Cook for 5 minutes and allow vegetables to begin to soften.

2: Next, add in garlic and sauté for 30 seconds. Add in the mushrooms, it will feel like a lot, but they cook down. Sauté for a minute, and then add in tomato paste, stir it into the vegetables and cook for one minute.

3: Add in your crushed tomatoes, along with 8oz of water. (I rinse the can)

4: Turn the heat down to low and cook this mixture for 30-45 minutes, really allowing the flavors to develop, stirring occasionally so the bottom doesn’t burn.  Check for salt and pepper once it’s cooked down. Stir in butter and parsley right before you want to serve.

5: Boil your pasta and add it to the Bolognese sauce to finish cooking.

6: Top with parmesan cheese and more parsley if you like. Enjoy!

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