Recipe adapted from Cooking Light. I’ve been making this recipe exactly as is for years, except that we now use gluten-free pasta.
Savory and satisfying!
This vegetarian Bolognese starts with all the usual suspects — carrots, onion, celery. crushed tomatoes, dry red wine, and herbs– but instead of meat uses high flavor cremini mushrooms, dried porcini mushrooms and simmers with a chunk of Parmigiano-Reggiano rind. The flavor is unreal!
We first discovered this dish and were introduced to the concept of umami — or savory, the fifth taste sensation along with sweet, sour, salty and bitter — back in 2009 when it was published in Cooking Light Magazine and we’ve been making it ever since!
Scroll down to see the recipe.