June 18, 2021

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Spaghetti Bolognese | Mushroom Bolognese

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Spaghetti Bolognese | Mushroom Bolognese » Dassana’s Veg Recipes

My spaghetti bolognese recipe is easy to make as a deliciously rustic and family-friendly dish. This vegetarian and vegan version of mushroom bolognese includes a flavorful spicy tomato sauce loaded with a few fresh veggies and plenty of button mushrooms. It’s a hearty and comforting dinner or lunch that’s perfect any night of the week!

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About This Recipe

Traditional Italian pasta bolognese recipes feature a meaty tomato sauce served over tagliatelle, pappardalle, fettuccine, penne, or rigatoni pasta.

They originate from Bologna, Italy, as an “everything but the kitchen sink”-type dish made with whatever ingredients are on hand.

Many bolognese sauces therefore usually include minced meat, vegetables like carrots and onions, and lots of garlic.

However, with just a couple of tweaks it is easy to make a vegetarian and vegan version of bolognese sauce. Simply swap the meat for mushrooms and this recipe becomes a real veggie-friendly winner!

It should also be noted that serving bolognese with spaghetti is something unique to outside of Italy. But while my spaghetti bolognese might not be authentic, it is based on a classic Italian recipe and so has a similar flavor profile.

The smooth, spice-filled tomato sauce is hearty, thanks to delicious vegetables and mushrooms – perfect to enjoy with durum wheat spaghetti or any pasta you like.

Follow my easy step-by-step instructions with photos to make mushroom bolognese as a quick and satisfying dinner tonight!

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Step-by-Step Guide

How to Make Spaghetti Bolognese

Sauté Onions, Carrots, Celery

1. First, heat olive oil or preferred neutral oil in a skillet, large saucepan, or wok with a lid on the stovetop. Once hot, add ½ cup of chopped onions, ½ cup of finely chopped carrots, ½ teaspoon of finely chopped garlic and 1 tablespoon of finely chopped celery.

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2. Sauté for 4 to 5 minutes on medium-low heat until the onions soften.

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Sauté Mushrooms

3. Next add 3 to 3 ½ cups of sliced or chopped button mushrooms.

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4. Sauté the mushrooms with the veggies until all water evaporates from the pan. Mushroom will release plenty of water when sautéing. So sauté until all the water evaporates.

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Sauté Tomatoes

5. Then add 3 to 3 ¼ cups of finely chopped tomatoes.

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6. Mix and sauté for 3 to 4 minutes.

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Add Herbs and Seasonings

7. To the pan or skillet add the following ingredients:

  • 2 tablespoons of tomato paste
  • ¼ cup of chopped fresh basil
  • ½ teaspoon of dried oregano
  • salt as needed
  • 1 teaspoon of red chili flakes (can omit)
  • ¼ teaspoon of black or white pepper
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Add Liquids

8. Add ½ cup of red wine and ½ cup of water or vegetable stock. Use a good quality wine as this will greatly influence the flavor of the dish.

TIP: If you prefer not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock. You can easily replace red wine with white wine.

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9. Mix well. 

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Simmer Sauce

10. Cover and simmer the sauce for 30 minutes on medium-low heat. 

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11. Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.

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12. Once the bolognese sauce is done and thickened, turn off the heat and set it aside.

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Cook Spaghetti

13. You can get the spaghetti started as the mushroom bolognese sauce is covered and cooking.

Bring 5 cups of water with 1 teaspoon salt to a boil in a medium to large pot or pan. Place the spaghetti in the hot boiling water.

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14. Cook the pasta on medium to medium-high heat according to package directions, until the spaghetti is al dente. 

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15. Reserve ½ cup of the pasta water and set aside. Then strain the cooked spaghetti in a colander. Do not rinse.

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16. Add the drained spaghetti to the mushroom bolognese sauce.

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Make Spaghetti Bolognese

17. Use tongs or a pasta scoop to toss and thoroughly coat the spaghetti. If the sauce looks too thick you can add some of the reserved pasta water, and continue to gently mix.

If you prefer, load the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.

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18. Enjoy spaghetti bolognese warm for a filling lunch or dinner.

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Serving Suggestions

  • Serve homemade vegetarian pasta bolognese with fresh basil on top for an extra pop of flavor.
  • Grate on some parmesan cheese (dairy or vegan-friendly).
  • Enjoy with a green salad and warm bowl of soup on the side for a complete meal.

Storage

Store leftover mushroom bolognese in an airtight container in the fridge for up to 1 to 2 days.

Reheat by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce.

If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.

Tips

Helpful Tips

  • Tomatoes: For the bolognese sauce, I suggest to add tomatoes that are ripe, red, sweet and not very sour or tangy. You can swap canned tomatoes or Italian whole tomatoes with juice in place of fresh tomatoes. Simply crush the tomatoes before adding.
  • Tomato paste: Though tomato paste gives some depth to the sauce, you can skip if you do not have it.
  • Mushrooms: While I prefer to add button mushrooms, you can add cremini or shiitake mushrooms.
  • Herbs: Swap dried herbs with fresh herbs. To sub fresh basil, add 1 to 2 teaspoons of dried basil.
  • Add ins: You can add some cream to the sauce to bring some richness to the dish. While serving if you prefer you can opt to grate some vegetarian parmesan cheese.
  • Wine: Use a good quality red wine as this contributes majorly to the taste.
  • Spiciness: My spaghetti bolognese recipe is spicy and if you are sensitive to pungency or heat, then reduce or omit the red chili flakes.

FAQs

What is the best pasta for bolognese?

Spaghetti, penne pasta, tagliatelle, fettuccine, bucatini, linguine, rigatoni, ziti are some options that work well.

How do you make bolognese sauce thicker?

While my recipe does not use any thickener and the sauce gets reduced and thickens by slow simmering – you can opt to use corn starch slurry to thicken your bolognese sauce.

Do you put cream in bolognese sauce?

Yes you can add some cream in the sauce for added richness and to balance the tanginess of tomatoes.

More Pasta Recipes For You To Try!

If you made this recipe, please be sure to rate it in the recipe card below. If you’d like more delicious Indian vegetarian recipes delivered straight to your inbox, Sign Up for my email newsletter. You can also follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspiration.

, SEO, Wordpress Support & Insurance, Mortgage, Loans, Legal, Etc BlogsBy Dassana Amit

This spaghetti bolognese recipe is easy to make as a deliciously rustic and family-friendly dish. A vegan and vegetarian version of classic spaghetti bolognese this recipe includes a flavorful tomato sauce loaded with lots of mushrooms and fresh veggies.

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr



Servings 3

Units

For bolognese sauce

For cooking spaghetti

For garnish

Making mushroom bolognese sauce

  • Heat olive oil in a pan or skillet.

  • Add onions, carrots, celery and garlic.

  • Sauté for 4 to 5 minutes on medium-low heat until onions soften.

  • Add the chopped or sliced button mushrooms.

  • Mix and sauté until all water evaporates from the mushrooms.

  • Add the finely chopped tomatoes.

  • Mix and sauté tomatoes for 3 to 4 minutes.

  • Add tomato paste, basil, oregano, salt, red chili flakes and white or black pepper.

  • Add wine and water or vegetable stock.

  • Mix and combine thoroughly.

  • Cover and simmer for 30 minutes on low to medium-low heat.

  • Check the pot or pan every few minutes, stir, and add a bit more water ¼ cup at a time if the sauce is cooking down too quickly and sticks to the pan.

  • When the sauce has thickened and done, set it aside.

Cooking spaghetti

  • You can begin to cook the spaghetti when the sauce is covered and simmering. Boil water with salt in a pan.

  • Place the spaghetti gently in the hot boiling water.

  • Cook spaghetti on medium to medium-high heat according to package directions, until the spaghetti is al dente. 

Making mushroom spaghetti bolognese

  • Strain the spaghetti in a colander reserving ½ cup of the pasta water.

  • Add the cooked spaghetti to the prepared bolognese sauce. Mix thoroughly. If the sauce looks thick you can add some of the pasta water to thin it and mix again

  • Mix and serve hot or warm.

  • If you prefer, place the plain spaghetti into a bowl or onto a plate first, and then top with the bolognese sauce.

Serving suggestions

  • Serve homemade vegan bolognese pasta with fresh basil on top for an extra pop of flavor.

  • You can grate on some parmesan cheese (dairy or vegan-friendly).

  • Or you can enjoy with a green salad and warm bowl of soup on the side for a complete meal.

Storage

  • Store leftover mushroom spaghetti bolognese in an airtight container in the fridge for up to 1 to 2 days.

  • Reheat spaghetti by sautéing gently in a skillet or frying pan adding a bit of water to loosen the spaghetti and sauce.

  • If you have served the bolognese sauce separately, refrigerate the sauce for 3 to 4 days. While serving, warm or heat the sauce adding some water if needed.

  • Tomatoes: Add tomatoes that are ripe, red, sweet and not very sour or tangy. If you are out of fresh tomatoes, swap with canned tomatoes or Italian whole tomatoes with juice. Crush the tomatoes before adding.
  • Tomato paste: You can skip tomato paste if you do not have it.
  • Mushrooms: In place of button mushrooms, add cremini or shiitake mushrooms.
  • Herbs: You can easily swap dried herbs with fresh herbs. To replace fresh basil, add 1 to 2 teaspoons of dried basil.
  • Add ins: Add some cream to the bolognese sauce to bring some richness to it and balance the tanginess. When serving if you prefer you can grate some vegetarian parmesan cheese or vegan cheese.
  • Wine: Use a good quality red wine as this contributes majorly to the taste. Include white whine if you do not have red wine. If you choose not to use alcohol you can substitute with an additional ½ cup of either water or vegetable stock.
  • Spiciness: My recipe is spicy recipe. If you are sensitive to pungency or heat, then reduce or omit the red chili flakes.

Nutrition Facts

Spaghetti Bolognese (Vegan)

Amount Per Serving

Calories 548 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 2g13%

Sodium 1317mg57%

Potassium 1146mg33%

Carbohydrates 80g27%

Fiber 7g29%

Sugar 12g13%

Protein 16g32%

Vitamin A 5353IU107%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 7mg35%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 29mg35%

Vitamin D 1µg7%

Vitamin E 4mg27%

Vitamin K 41µg39%

Calcium 85mg9%

Vitamin B9 (Folate) 69µg17%

Iron 3mg17%

Magnesium 93mg23%

Phosphorus 315mg32%

Zinc 2mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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This spaghetti bolognese recipe from the blog archives (February 2013) has been republished and updated to a better classic recipe with newer photos on 4 March 2021.

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Welcome to Dassana’s Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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