About This Recipe
Traditional Italian pasta bolognese recipes feature a meaty tomato sauce served over tagliatelle, pappardalle, fettuccine, penne, or rigatoni pasta. They originate from Bologna, Italy, as an “everything but the kitchen sink”-type dish made with whatever ingredients are on hand. Many bolognese sauces therefore usually include minced meat, vegetables like carrots and onions, and lots of garlic. However, with just a couple of tweaks it is easy to make a vegetarian and vegan version of bolognese sauce. Simply swap the meat for mushrooms and this recipe becomes a real veggie-friendly winner! It should also be noted that serving bolognese with spaghetti is something unique to outside of Italy. But while my spaghetti bolognese might not be authentic, it is based on a classic Italian recipe and so has a similar flavor profile. The smooth, spice-filled tomato sauce is hearty, thanks to delicious vegetables and mushrooms – perfect to enjoy with durum wheat spaghetti or any pasta you like. Follow my easy step-by-step instructions with photos to make mushroom bolognese as a quick and satisfying dinner tonight!
How to Make Spaghetti Bolognese
Sauté Onions, Carrots, Celery
- First, heat olive oil or preferred neutral oil in a skillet, large saucepan, or wok with a lid on the stovetop. Once hot, add ½ cup of chopped onions, ½ cup of finely chopped carrots, ½ teaspoon of finely chopped garlic and 1 tablespoon of finely chopped celery.
- Sauté for 4 to 5 minutes on medium-low heat until the onions soften.
Sauté Mushrooms
- Next add 3 to 3 ½ cups of sliced or chopped button mushrooms.
- Sauté the mushrooms with the veggies until all water evaporates from the pan. Mushroom will release plenty of water when sautéing. So sauté until all the water evaporates.
Sauté Tomatoes
- Then add 3 to 3 ¼ cups of finely chopped tomatoes.
- Mix and sauté for 3 to 4 minutes.
Add Herbs and Seasonings
- To the pan or skillet add the following ingredients:
2 tablespoons of tomato paste¼ cup of chopped fresh basil½ teaspoon of dried oreganosalt as needed 1 teaspoon of red chili flakes (can omit)¼ teaspoon of black or white pepper
Add Liquids
- Add ½ cup of red wine and ½ cup of water or vegetable stock. Use a good quality wine as this will greatly influence the flavor of the dish. TIP: If you prefer not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock. You can easily replace red wine with white wine.
- Mix well.
Simmer Sauce
- Cover and simmer the sauce for 30 minutes on medium-low heat.
- Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.
- Once the bolognese sauce is done and thickened, turn off the heat and set it aside.
Cook Spaghetti
- You can get the spaghetti started as the mushroom bolognese sauce is covered and cooking. Bring 5 cups of water with 1 teaspoon salt to a boil in a medium to large pot or pan. Place the spaghetti in the hot boiling water.
- Cook the pasta on medium to medium-high heat according to package directions, until the spaghetti is al dente.
- Reserve ½ cup of the pasta water and set aside. Then strain the cooked spaghetti in a colander. Do not rinse.
- Add the drained spaghetti to the mushroom bolognese sauce.
Make Spaghetti Bolognese
- Use tongs or a pasta scoop to toss and thoroughly coat the spaghetti. If the sauce looks too thick you can add some of the reserved pasta water, and continue to gently mix. If you prefer, load the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.
- Enjoy spaghetti bolognese warm for a filling lunch or dinner.
Serving Suggestions
Serve homemade vegetarian pasta bolognese with fresh basil on top for an extra pop of flavor.Grate on some parmesan cheese (dairy or vegan-friendly).Enjoy with a green salad and warm bowl of soup on the side for a complete meal.
Storage
Store leftover mushroom bolognese in an airtight container in the fridge for up to 1 to 2 days. Reheat by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce. If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.
Helpful Tips
Tomatoes: For the bolognese sauce, I suggest to add tomatoes that are ripe, red, sweet and not very sour or tangy. You can swap canned tomatoes or Italian whole tomatoes with juice in place of fresh tomatoes. Simply crush the tomatoes before adding. Tomato paste: Though tomato paste gives some depth to the sauce, you can skip if you do not have it.Mushrooms: While I prefer to add button mushrooms, you can add cremini or shiitake mushrooms. Herbs: Swap dried herbs with fresh herbs. To sub fresh basil, add 1 to 2 teaspoons of dried basil. Add ins: You can add some cream to the sauce to bring some richness to the dish. While serving if you prefer you can opt to grate some vegetarian parmesan cheese. Wine: Use a good quality red wine as this contributes majorly to the taste.Spiciness: My spaghetti bolognese recipe is spicy and if you are sensitive to pungency or heat, then reduce or omit the red chili flakes.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Red Sauce Pasta (Red Pasta) White Sauce Pasta Recipe (White Pasta) Mac and Cheese Recipe (Stovetop & Baked) Arrabiata Pasta This spaghetti bolognese recipe from the blog archives (February 2013) has been republished and updated to a better classic recipe with newer photos on 4 March 2021.
title: “Spaghetti Bolognese Mushroom Bolognese " ShowToc: true date: “2024-09-23” author: “Dianna Montiel”
About This Recipe
Traditional Italian pasta bolognese recipes feature a meaty tomato sauce served over tagliatelle, pappardalle, fettuccine, penne, or rigatoni pasta. They originate from Bologna, Italy, as an “everything but the kitchen sink”-type dish made with whatever ingredients are on hand. Many bolognese sauces therefore usually include minced meat, vegetables like carrots and onions, and lots of garlic. However, with just a couple of tweaks it is easy to make a vegetarian and vegan version of bolognese sauce. Simply swap the meat for mushrooms and this recipe becomes a real veggie-friendly winner! It should also be noted that serving bolognese with spaghetti is something unique to outside of Italy. But while my spaghetti bolognese might not be authentic, it is based on a classic Italian recipe and so has a similar flavor profile. The smooth, spice-filled tomato sauce is hearty, thanks to delicious vegetables and mushrooms – perfect to enjoy with durum wheat spaghetti or any pasta you like. Follow my easy step-by-step instructions with photos to make mushroom bolognese as a quick and satisfying dinner tonight!
How to Make Spaghetti Bolognese
Sauté Onions, Carrots, Celery
- First, heat olive oil or preferred neutral oil in a skillet, large saucepan, or wok with a lid on the stovetop. Once hot, add ½ cup of chopped onions, ½ cup of finely chopped carrots, ½ teaspoon of finely chopped garlic and 1 tablespoon of finely chopped celery.
- Sauté for 4 to 5 minutes on medium-low heat until the onions soften.
Sauté Mushrooms
- Next add 3 to 3 ½ cups of sliced or chopped button mushrooms.
- Sauté the mushrooms with the veggies until all water evaporates from the pan. Mushroom will release plenty of water when sautéing. So sauté until all the water evaporates.
Sauté Tomatoes
- Then add 3 to 3 ¼ cups of finely chopped tomatoes.
- Mix and sauté for 3 to 4 minutes.
Add Herbs and Seasonings
- To the pan or skillet add the following ingredients:
2 tablespoons of tomato paste¼ cup of chopped fresh basil½ teaspoon of dried oreganosalt as needed 1 teaspoon of red chili flakes (can omit)¼ teaspoon of black or white pepper
Add Liquids
- Add ½ cup of red wine and ½ cup of water or vegetable stock. Use a good quality wine as this will greatly influence the flavor of the dish. TIP: If you prefer not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock. You can easily replace red wine with white wine.
- Mix well.
Simmer Sauce
- Cover and simmer the sauce for 30 minutes on medium-low heat.
- Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.
- Once the bolognese sauce is done and thickened, turn off the heat and set it aside.
Cook Spaghetti
- You can get the spaghetti started as the mushroom bolognese sauce is covered and cooking. Bring 5 cups of water with 1 teaspoon salt to a boil in a medium to large pot or pan. Place the spaghetti in the hot boiling water.
- Cook the pasta on medium to medium-high heat according to package directions, until the spaghetti is al dente.
- Reserve ½ cup of the pasta water and set aside. Then strain the cooked spaghetti in a colander. Do not rinse.
- Add the drained spaghetti to the mushroom bolognese sauce.
Make Spaghetti Bolognese
- Use tongs or a pasta scoop to toss and thoroughly coat the spaghetti. If the sauce looks too thick you can add some of the reserved pasta water, and continue to gently mix. If you prefer, load the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.
- Enjoy spaghetti bolognese warm for a filling lunch or dinner.
Serving Suggestions
Serve homemade vegetarian pasta bolognese with fresh basil on top for an extra pop of flavor.Grate on some parmesan cheese (dairy or vegan-friendly).Enjoy with a green salad and warm bowl of soup on the side for a complete meal.
Storage
Store leftover mushroom bolognese in an airtight container in the fridge for up to 1 to 2 days. Reheat by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce. If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.
Helpful Tips
Tomatoes: For the bolognese sauce, I suggest to add tomatoes that are ripe, red, sweet and not very sour or tangy. You can swap canned tomatoes or Italian whole tomatoes with juice in place of fresh tomatoes. Simply crush the tomatoes before adding. Tomato paste: Though tomato paste gives some depth to the sauce, you can skip if you do not have it.Mushrooms: While I prefer to add button mushrooms, you can add cremini or shiitake mushrooms. Herbs: Swap dried herbs with fresh herbs. To sub fresh basil, add 1 to 2 teaspoons of dried basil. Add ins: You can add some cream to the sauce to bring some richness to the dish. While serving if you prefer you can opt to grate some vegetarian parmesan cheese. Wine: Use a good quality red wine as this contributes majorly to the taste.Spiciness: My spaghetti bolognese recipe is spicy and if you are sensitive to pungency or heat, then reduce or omit the red chili flakes.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Red Sauce Pasta (Red Pasta) White Sauce Pasta Recipe (White Pasta) Mac and Cheese Recipe (Stovetop & Baked) Arrabiata Pasta This spaghetti bolognese recipe from the blog archives (February 2013) has been republished and updated to a better classic recipe with newer photos on 4 March 2021.
