Mushroom bolognaise with spaghetti
Savor the rich and hearty flavors of this Mushroom Bolognaise with Spaghetti. Made with olive oil, onion, garlic, mushrooms, tomato puree, red wine, vegetable broth, and canned tomatoes, this vegetarian twist on a classic Italian dish is perfect for a delicious, meat-free meal. Serve over perfectly cooked spaghetti for a comforting dinner the whole family will love.
Cook time 40 min
Prep time 15 min
Ingredients:
2 tbsp olive oil1 onion
2 garlic cloves
1/3 cup mushrooms
1/3 cup tomato puree
1/2 cup red wine
1/3 cup vegetable broth
2 cans canned tomatoes
12 oz pasta
Mushroom bolognaise with spaghetti is a delicious and hearty vegetarian twist on the classic Italian bolognese sauce. This recipe combines earthy mushrooms, rich tomato sauce, and a splash of red wine, served over al dente spaghetti. It's perfect for a cozy family dinner or an impressive meal for guests.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Finely chop the mushrooms.
- Fill a large pot with water and bring it to a boil.
- Add a generous amount of salt to the boiling water.
- Add the spaghetti pasta (12 oz) and cook according to the package instructions until al dente.
- Once cooked, drain the pasta and set aside.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes until it becomes soft and translucent.
- Add the minced garlic cloves and sauté for another 1-2 minutes until fragrant.
- Add the finely chopped mushrooms to the skillet and cook for another 5-7 minutes until they release their moisture and start to brown.
- Stir in 1/3 cup of tomato puree and cook for an additional 2 minutes, ensuring it’s well combined with the mushrooms and onions.
- Pour in 1/2 cup of red wine, increase the heat slightly, and let it simmer for about 3-5 minutes until the wine reduces a bit.
- Add 1/3 cup of vegetable broth and the contents of 2 cans of canned tomatoes.
- Stir well, breaking up the tomatoes with a spoon if needed.
- Reduce the heat to low and let the sauce simmer for about 20-30 minutes, stirring occasionally, until it thickens and develops rich flavors. Season with salt and pepper to taste.
- Once the sauce has thickened, taste and adjust the seasoning as necessary.
- Add the cooked and drained spaghetti to the skillet and toss well to coat the pasta evenly with the mushroom bolognese sauce.
- Serve the mushroom bolognese spaghetti immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil if desired. Enjoy!
Tips:
- Choose a variety of mushrooms such as cremini, shiitake, or portobello for a richer flavor profile.
- You can use any type of pasta, though spaghetti is a classic choice.
- Allow the sauce to simmer for at least 20 minutes to let the flavors meld together.
- For a thicker sauce, let it reduce uncovered, stirring occasionally.
- If you don't consume alcohol, you can substitute the red wine with an equal amount of vegetable broth and a splash of balsamic vinegar for added depth of flavor.
Mushroom bolognaise with spaghetti is a delightful alternative to traditional meat-based bolognese. Its rich, savory flavors and satisfying texture make it a hit with both vegetarians and meat-eaters alike. Serve it with a sprinkle of Parmesan and a side of garlic bread for a complete and comforting meal.
Nutrition per serving
4 ServingsCalories 400kcal
Protein 14g
Carbohydrates 80g
Fiber 8g
Sugar 11g
Fat 9g
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