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–+ servings
Plate of pasta with vegetarian mushroom bolognese
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4 from 1 vote

Vegetarian Mushroom Bolognese

Vegetarian version of the classic Italian sauce, with savoury mushrooms and sweet tomato.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Main
Cuisine: Italian
Keyword: mushroom bolognese, vegetarian bolognese
Servings: 12
Author: Julia Frey of Vikalinka

Equipment

Ingredients

  • 2 tbsp This is an affiliate link.olive oil extra virgin
  • 2 stalks celery
  • 1 onion
  • 2 carrots
  • 2 cloves garlic
  • 3 rosemary sprigs
  • 1 kg /2lbs mushrooms mixed variety
  • 400 g /14oz chopped tomatoes
  • 500 g /2 cups passata/crushed tomatoes
  • 1 This is an affiliate link.bay leaf
  • Salt to taste

Instructions

  • Dice the celery, carrots and onions, chop up rosemary and mince the garlic or take all the ingredients and pulse in a food processor. 
  • Heat the olive oil in a large pot or a deep pan and sauté the mixed vegetables above for 7-10 minutes over low heat until softened. 
  • Meanwhile take 2/3 of the mushrooms and pulse them in a food processor until they are coarsely chopped into ¼ inch pieces. Roughly chop the remaining mushrooms by hand for a varied texture. 
  • Add the mushrooms to the pot with the vegetables and cook them for 10 minutes until they are cooked and reduced in volume. 
  • Add the chopped tomatoes, passata and a bay leaf with a pinch of salt, stir, cover with a lid and cook on low for 20 minutes, then uncover and let simmer for 10-15 minutes until desired consistency. 

Nutrition

Serving: 12g | Calories: 67kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 310mg | Potassium: 608mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1832IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 1mg