Dad’s Vegetarian Sunday Sauce (Mushroom Bolognese)
Look no further! This is an excellently meaty vegetarian/vegan pasta sauce! It cooks low and slow for a few hours, so it’s a great weekend recipe.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Total Time: 2 hours 10 minutes
- Yield: ~5-6 cups
- Category: Pasta
- Method: Saute
- Cuisine: Italian
- Diet: Vegan
Ingredients
- 1 ounce dried mixed mushrooms (I used porcini and oyster), retain 1 cup of the soaking liquid
- 16–18 ounces baby bella and/or white button mushrooms, diced into 1/2 inch cubes
- 2 tablespoons olive oil
- 1 cup sweet onion, diced
- 3/4 cup carrot (I used baby!), diced
- 2 large garlic cloves, minced
- 1/2 cup dry white wine (and a glass for you, if ya fancy)
- 28 ounce can whole peeled San Marzano tomatoes
- 14 ounces (or more, if you want it extra saucy!) tomato sauce/passata
- To serve: 1 pound pasta (cooked), focaccia, vegan parmesan, fresh parsley, and another glass of wine
Instructions
- Quickly rinse your dried mushrooms, then place in a heat-safe bowl and pour 1 and 1/2 cups of boiling water on top. The mushrooms should be completely covered by the water. Let them rehydrate in the hot water for 10 – 15 minutes, then carefully remove and mince. Save 1 cup of soaking liquid. Set mushrooms and liquid aside.
- In a dry pot over medium heat, cook the fresh mushrooms until the water evaporates and light searing starts. Carefully remove the mushrooms and set aside.
- Add olive oil and sauté the carrot, onion, and garlic with a pinch of kosher salt until soft, but not browning.
- Add the cooked, fresh mushroom to the pot and season with 1/2 teaspoon kosher salt and a few cranks of black pepper. Mix to combine.
- Add the wine, mix, and cook for an additional 1-2 minutes, scraping the bottom of the pot to incorporate any browned bits.
- Add the minced rehydrated mushrooms and 1 cup of their soaking liquid.
- Reduce the heat to medium-low, and add the San Marzanos and their liquid, breaking up the tomatoes with a wooden spoon.
- Cook uncovered until the tomatoes are broken down and the sauce is more sauce-y, about 5 minutes, stirring occasionally.
- Cover and continue cooking over medium-low heat, stirring occasionally, 1-2 hours.
- Add tomato sauce and mix. Season with salt and pepper to taste.
- Use an immersion blender to make the sauce as chunky / smooth as desired.
- Serve with your favorite cooked pasta and other toppings/sides like vegan parmesan and fresh parsley.
Notes
This recipe freezes well! When cooled to room temperature, transfer sauce into air-tight containers and place in the freezer. Then place it in the fridge overnight to thaw and heat before serving. Yum!
Find it online: https://www.fooduzzi.com/2024/12/mushroom-bolognese/