Vegetarian Mushroom Bolognese sauce is a meaty, hearty and delicious pasta sauce.
Can’t believe it’s March already and we are starting a brand new edition of Blogging marathon today. My theme for this week is ‘Italian sauces’ and so for the next 3 days, I have some simple and delicious dishes coming up. First up is this hearty and very meaty tasting vegetarian Mushroom Bolognese sauce.My kids love pasta and can probably eat it every day for every meal. I have quite a few pasta recipes already on the blog. But when I saw this month’s theme, I knew I had to take it up — so I can try new pasta sauces for them. Traditional Bolognese sauce is a meat based sauce originating from Bologna, Italy and hence the name of the dish. This sauce is slowly simmered for a good hour for the flavors to develop.
This vegetarian bolognese is made with mushrooms. Fresh creminis (aka baby bella) and dried porcini mushrooms give the dish it’s meaty flavor and texture. I only had dried shiitake mushrooms in the pantry, so used them instead.Recipe is from America’s Test Kitchen ‘The Complete Vegetarian Cookbook‘. I followed the recipe to the T and I loved how delicious it turned out.Like I said this is a hearty pasta sauce and needs a pasta shape that can stand up to it. Make sure to use thick tube shape pasta like rigatoni or penne with lines. Or use thick long pasta like pappardelle or tagliatelle. As you can see the tube holds the sauce making it extra delicious.I am the only one who loves mushrooms in my family, so I made only half the recipe. But I was totally surprised when the self proclaimed mushroom hater husband liked it and the super picky daughter wanted to eat it for all meals of the day. I couldn’t be more happy that I found a new dish that the whole family loves.