Vegetarian Bolognese

An unbelievably flavorful, hearty and cozy pasta dish

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 savory — or umami, 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!

Can’t recommend this enough, whether you are already vegetarian or just looking to add some plant-based meals to your week.

Scroll down to see the recipe.

Vegetarian Bolognese


Recipe adapted from Cooking Light.  I’ve been making this recipe exactly as is for years, except that we now use gluten-free pasta.




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