Mushroom Bolognese

This hearty Mushroom Bolognese delivers all the rich, comforting flavors of a classic bolognese while leaning into the earthy depth of mushrooms and wholesome vegetables. Perfectly balanced with the natural sweetness of carrots, the tangy brightness of balsamic vinegar, and a hint of spice, this sauce is a celebration of plant-forward cooking. Fresh tomatoes and basil provide a vibrant base, while the optional Parmesan rind and splash of red wine add layers of savory complexity.

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Prep Time:20

Cook Time:1

Total Time:1 20

Servings: 10

Ingredients

1 medium onion
8 ounces mushrooms
3 stalks celery
3 medium carrots
4 cloves garlic
2 Tablespoons extra virgin olive oil
4 pounds tomatoes
2 handfuls basil leaves
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder
2 Tablespoons Balsamic vinegar
1 Parmesan rind optional
1 -2 Tablespoons spelt flour depending on desired thickness
¼ Cup red wine optional
2 Tablespoons cream optional
¼ Cup finely grated parmesan optional

Instructions

Coarsely chop onion, mushrooms, celery, and carrots. Add to food processor. Add garlic cloves to processor. Pulse until finely diced.
Heat olive oil over medium heat in a 5.5 qt pot. Add processed vegetables to the pot. Stir and turn heat down to medium-low.
Core tomatoes, coarsely chop, and process in batches until pureed in food processor. With last batch, add basil leaves. Add each batch to pot and stir. Once all tomatoes and basil are added stir well to blend, and turn heat up to medium again.
Stir in salt, pepper, Italian seasoning, crushed red pepper, garlic powder, balsamic vinegar, and red wine, if using. Cover and bring to a simmer, stirring frequently. Once simmering, turn down heat to keep at a simmer. Add parmesan rind, if using. Simmer uncovered 30 minutes, stirring often.
Whisk in spelt flour. Add cream and grated parmesan, if using. Simmer 1 more minute to cook flour.

Notes

This can be served over pasta or zucchini noodles. I often do a mix of the two.
I use heirloom tomatoes in a variety of colors when they are available.
I process the tomatoes with skin and seeds as these both have health benefits.
When buying balsamic vinegar, look for one that only contains grape must and wine vinegar with grape must as the first ingredient.
If you want this recipe to be vegan or dairy-free, simply omit the optional parmesan, parmesan rind, and cream.
Nutrition facts were figured with the optional ingredients.

Preferred Ingredients – Extra Virgin Cooking Olive Oil: McEvoy Ranch Cooking Olive Oil

Nutrition

Calories: 111kcal

Author: Emily Haygood