Vegetarian Mushroom Bolognese

  • Yield: 4 servings
  • Prep: 10 minutes
  • Cook: 30 minutes


3 tablespoons olive oil
1 medium onion, chopped
1small carrot, diced
2 cloves garlic, minced
1pound button mushrooms, cut into 1/4-inch slices
1/2teaspoon coarse salt
Freshly ground black pepper
1/4 cup chopped sage
1/2cup dry red wine
2cups tomato puree
1/2cup vegetable broth
2tablespoons unsalted butter
8ounces wide pasta (like fettuccine), cooked
1/2cup grated Parmesan


1. Heat olive oil in a large saucepan or Dutch oven over medium heat. Add onion and carrot; sauté 5 minutes. Add garlic; sauté 1 minute.

2. Increase heat to medium-high. Add mushrooms, salt and pepper. Cook until mushrooms begin to brown, stirring occasionally, 5 to 7 minutes. Add sage and stir well. Add wine to pan and stir, scraping bottom of pan to loosen any brown bits. When wine is nearly evaporated, add tomato purée, stirring well. Reduce heat and simmer until sauce tightens around the meat, about 5 minutes. Add vegetable broth, stir and cook 5 minutes. Stir in butter.

3. Serve with hot cooked pasta and sprinkle with cheese. Serves 4.

Nutritional Info *per serving

  • Calories 510
  • Fat 20g
  • Cholesterol 25mg
  • Sodium 980 mg
  • Carbohydrate 64g
  • Fiber 6g
  • Protein 16g