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Vegan Mushroom Bolognese

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection.

Ingredients:
  • 1 pound white button mushrooms, divided
  • 2 tablespoons light vegetable oil
  • ½ cup chopped onion
  • ⅔ cup chopped carrots
  • ⅔ cup chopped celery
  • pinch of salt
  • ½ cup unsweetened oat milk
  • ¼ teaspoon nutmeg
  • ½ cup dry white wine
  • 1 cup canned crushed tomatoes
  • 1 pound whole-wheat pasta, preferably ancient-grain (see tips)
  • vegan parmesan cheese for garnish (see tips)
Directions:
  1. Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.
  2. Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.
  3. Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)
  4. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.
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