Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 618kcal 30%
Fat 14g 21%
Saturated Fat 5g 25%
Carbohydrates 98g 32%
Fiber 11g 44%
Sugar 13g 26%
Protein 23g 46%
Cholesterol 11mg 3%
Sodium 899mg 37%

Percent Daily Values are based on a 2,000 calorie diet.

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Mushroom Bolognese

Name: Mushroom Bolognese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 pound (16 ounces) dry pasta(I used tagliatelle); 2 tablespoonsbutter or olive oil; 1 small white onion, peeled and diced; 1 large carrot,peeled and diced; 2celery ribs,diced; 4 garlic cloves, peeled and minced; 1 pound (16 ounces) assorted fresh mushrooms, diced(I usedbaby bellas, shiitake, cremini and porcini mushrooms); 2/3cup red wine; 1 2/3cups vegetable stock; 1 (15-ounce) cantomato sauce; 1 bay leaf; 1 teaspoonItalian seasoning(*or see alternatives below); pinch of crushed red pepper; Kosher salt and freshly-ground black pepper; grated Parmesan cheese, for topping(omit the cheese if making this vegan)

Prep 10m

Cook 30m

Total 40m

This Mushroom Bolognese is a hearty and flavorful vegetarian alternative to traditional meat bolognese. The combination of assorted fresh mushrooms, red wine, and vegetable stock creates a rich and savory sauce that pairs perfectly with tagliatelle pasta. Top with grated Parmesan for a delicious, comforting meal.

Nutrition Facts

Mushroom Bolognese

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