Vegetable Bolognese

IMG-3989Based on Making Thyme for Health.

Ingredients: (makes sauce for 5)

  • 1 package sliced button mushrooms
  • 1 package dried porcini mushrooms
  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 1 package cherry tomatoes
  • Handful of fresh oregano
  • 3 T tomato paste
  • 1.5 t salt
  • 5 cloves garlic
  • Pasta (we used zoodles here)


  1. Rehydrate dried mushrooms in ~1.5 c boiling water and leave to the side to steep (I use my french press for this)
  2. In a food processor with the “shred” blade (or using the grater), shred button mushrooms, carrots, onion, and bell pepper.
  3. Place a large pan with a glug of oil at medium/medium high and add shredded veggies from step 2. Sweat, stirring occasionally, until not much water remains (10 min)
  4. Meanwhile, chop the garlic and half the cherry tomatoes. Once the mushrooms look plump and rehydrated, you can strain the juice into a spare bowl and dice the porcini. Pulse oregano with a bit of oil in your food processor to create a paste– or dice fine, if you have the patience :)!
  5. Add the garlic, cherry tomatoes, porcini, oregano, and tomato paste to the pan, and stir. Cook 3 min or so.
  6. Add ~ 1 c of the mushroom tea to the pot (and some red wine if you like) and cook without lid for ~10 min until reduced by half.
  7. If you like it a bit creamier/saucy-er blend 1/3 with your purreer of choice (hand blender, food processor, blender, etc). Season to taste– ours needed more salt and a heavy dose of cayenne pepper.
  8. Serve with pasta!

We made this with garlic bread and it was heaven.


We turned leftovers of this sauce into ziti!



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