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I’ve made some version of this bolognese sauce all winter long. Sometimes with lentils, sometimes with a variety of vegetables, sometimes with mushrooms; always delicious.
It’s my go-to meal when I want comfort in an easy, nourishing way. A slow-simmering sauce on the stove permeates the entire house with feel-good vides. If Hygga was a food, I’m fairly certain this would be it.
Mushrooms work some incredible magic in this sauce. It’s meaty, without being chunky. Cooked for an hour on the stove, the mushrooms break down into a luscious, thick, umami sauce. Really, you don’t even need the pasta. Just scoop into a bowl, add some good bread and go to town. This is how BL and I eat sauce sometimes I’m 100% OK with recommending it to you as well. You don’t be disappointed.
The secret is the combination of fresh mushrooms, mushroom broth and red wine- a holy trifecta of Italian glory. If you don’t have mushroom broth on hand, I recommend swapping in vegetable broth or making your own by soaking a few dried mushrooms in hot water. Add the liquid to the sauce, then chop the rehydrated mushrooms up and add them as well. Really, there’s no such thing as too many mushroom layers.
Sure, this sauce is delicious all year-long, but I think it’s the perfect meal to come out of hibernation with. Midwest and East-Coasters, you get this. After a quick preview of Spring, we’ve been transported back to Winter Wonderland 2017. I plan on bunkering down for the next few days, relishing in the last bits of snow and enjoying this warming meal. You should do the same.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Pasta! This mushroom bolognese with rigatoni is super meaty and delicious. A must-make!
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