Mushroom Bolognese Recipe | Abel & Cole

Mushroom Bolognese

Cooking time
Serves4 people
Mushroom Bolognese

Mushrooms are so meaty that you can use them to make a hearty vegetarian bolognese sauce that everyone will love served with tender strands of spaghetti.

23 ratings


  • 2 onions, finely diced
  • 4 large garlic cloves, chopped
  • 2 large carrots, finely diced
  • 2 sticks of celery, finely diced
  • 400g mushrooms (any variety), finely chopped like mince
  • 2 x 400g tins of whole plum tomatoes
  • A splash of balsamic vinegar
  • A glass of red wine
  • 2 bay leaves
  • 2 tbsp tomato purée
  • A few sprigs of rosemary or thyme
  • 400g spaghetti
  • A good handful of fresh rocket or watercress, to serve
  • 50g vegetarian Italian hard cheese, grated (optional)

Prep: 20 mins | Cook: 45 mins

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1. Put a large pan of salted water on to boil. Place a large pan over a medium heat. Add a glug of olive oil. When it's hot, add the onions, garlic, carrots and celery. Fry for 10-15 mins, stirirng often, till thye have softened.
2. Add the mushrooms and season well with salt and pepper. Fry, stirring often, till they start to pick up colour and lose some of their moisture.
3. Tip in the tomatoes and add a splash of balsamic and the wine. Let it bubble up till it reduces down a bit and the sauce starts to thicken up.
4. Meanwhile, cook your spaghetti in the pan of boiling water for 8-10 misn till its' cooked through but still has some bite. Drain.
5. Once the pasta is done and the sauce is thick, give it a little taste. Adjust seasoning as needed. Fold in the herbs. Tumble the pasta through the sauce. Plate up and finish each with a mound of greenery, such as rocket or watercress, a little drizzle of olive oil and some grated Italian hard cheese, if liked.
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