Vegetarian Mushroom Bolognese Sauce
The combination of mushrooms and tempeh gives this vegetarian version of Bolognese sauce the texture it needs to hold up to hearty spaghetti or bucatini.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Servings
12 servings
Ingredients
- 2 teaspoonsfennel seeds
- 1 teaspooncrushed red pepper
- 2 bay leaves
- 4 cupssliced fresh crimini or white mushrooms
- 1 medium yellow onion (chopped)
- 1/2 cupchopped celery
- 1 cupchopped carrot
- 1 tablespoonextra-virgin olive oil
- 1 8- ouncepackage tempeh (broken up)
- 1 1/4 teaspoonsKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 4 clovesgarlic (minced)
- 1 28- ouncecan San Marzano whole tomatoes
- 1/2 cupwhole milk
- 1/2 cupheavy cream
- 1/2 cupdry red wine
- 1 2- inchParmigiano Reggiano cheese rind
- 2 tablespoonschopped fresh oregano
- 2 tablespoonschopped fresh basil
- 1 teaspoondried thyme
- 1 teaspoonsugar
Nutrition Facts
Per Serving (serves 12 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Toast the spices in a skillet over medium heat until fragrant, . Cool and grind in a mortar and pestle or spice grinder.
- 2
Put the crimini mushrooms, onion, celery, and carrot in the bowl of a food processor and pulse ten times until finely chopped.
- 3
Heat the oil in a large Dutch oven over medium heat. Add the tempeh; cook for 4 to , until browning. Add the crimini mixture and salt and pepper. Cook for until mushrooms are soft. Add in the garlic and spices. Cook for an additional , stirring to combine well.
- 4
Put the tomatoes in the same food processor bowl and pulse to chop finely, 8 to 10 times. Add the tomatoes and remaining ingredients to the tempeh mixture and 1/2 water.
- 5
Once the mixture comes to a boil, reduce the heat to a simmer and partially cover. Simmer for , stirring occasionally. Remove the cheese rind and adjust seasonings.