A vegetarian twist on the classic meat filled Bolognese recipe. Thick and hearty, even your biggest carnivore will love this sauce. This is a great way to get more veggies into your meals.
Pasta Bolognese is one of my family’s favorite meals. We love it so much, my Secret Bolognese Sauce is always readily available in the freezer. I will confess, it’s not very healthy…not at all. So we can’t eat it all the time or….you know….pants will not fit, butts will get big. You get it. I needed to create a version that was just as filling and satisfying without clogging our arteries.
One of the biggest challenges for me lately is eating more vegetables. Fruit isn’t a problem because this time of year it’s so good it’s like eating candy. But vegetables….I used to love them but recently, I’m like a 5-year old. I have to sneak them into my meals….which is not sneaky at all since I’m the one doing the sneaking. My original plan was to replace half the meat in my Bolognese with mushrooms like I do in my Turkey Meatloaf. As I was developing the recipe I got a little wild and crazy and replaced ALL the meat with mushrooms. And it was….AWESOME!
You’ll need to make sure you chop all the mushrooms pretty thoroughly to get the ground meat consistency. And sautéing all the vegetables before adding the tomatoes allows the mushrooms to absorb a ton of flavor. A little bit of red wine….garlic…oregano….oh.my.gosh.
Now you won’t fool meat lovers into thinking this is a true Bolognese but I can guarantee you they won’t miss the meat. And to make this the ultimate heatlhified italian meal, I served my Mushroom Bolognese over spiralized zucchini and yellow squash. So incredible.
Do YOU have a favorite recipe that you replaced the meat portion with mushrooms? If so, you can enter to win $5000 in the Mushroom Council’s Swap It or Top It contest!
Disclosure: By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am eligible to win prizes associated with the contest. I was not compensated for my time.