Mushroom bolognese

I love meat bolognese sauce, but because my husband and son are vegetarian I never make it at home. Plus, it's not that healthy. When I saw this Eatingwell vegetarian version that uses mushrooms instead of the meat, I had to give it a shot. This isn't going to convince anyone it's real meat sauce but the recipe is easy to make, healthy, and has at least an echo of that bolognese flavor/texture in it (more if you add lots of Parmesan cheese). So, worth remembering.

from Eatingwell

Ingredients

• •  5 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 2 large shallots, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 10 ounces mushrooms, finely chopped
• • ⅛ teaspoon salt, or to taste (I used more than this)
  • ¼ teaspoon pepper
  • 1 15-ounce can crushed tomatoes (or blended diced tomatoes)
  • 2 teaspoons chopped fresh oregano (I used 1/2 teaspoon dried)
  • Parmesan cheese, for serving

Directions

1. Bring a large saucepan of water to a boil. Cook pasta until a little less than you want it done. Reserve 1 cup pasta water, drain pasta.

 

2. Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallots, carrot, mushrooms, salt and pepper; cook, stirring often, until the mushrooms have wilted and the juices have evaporated, about 12 minutes. Stir in tomatoes and oregano and cook, stirring often, until the sauce has thickened slightly, about 5 minutes. 

 

3. Add the pasta to the sauce with some reserved pasta cooking water and let bubble for about 1 minute to cook some of the sauce flavors into the pasta. 

 

4. Serve topped with Parmesan cheese.  

• Make Ahead Tip: Make the sauce (Step 2), cover and refrigerate for up to 3 days.