Vegetarian Mushroom Bolognese Bucatini
Vegetarian Mushroom Bolognese Bucatini is a hearty meatless pasta made with finely chopped mushrooms, aromatic vegetables, tomatoes, and Italian herbs simmered into a rich, savory sauce. Tossed with thick, chewy bucatini and finished with Parmesan, it’s a comforting Italian-inspired meal that’s full of flavor.
Ingredients
- 1/2 Lb. Bucatini pasta
- 2 Tbsp. olive oil
- 1 cup each chopped onion+ celery+ carrots
- 2 Tbsp. minced garlic
- 4 cups sliced mushrooms
- 1 cup red wine
- 2 cups tomato sauce
- 2 cups crushed tomatoes
- 2 Tbsp. fresh chopped Italian parsley
- Grated pecorino Romano
Instructions
- Sauté the vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Sauté until the vegetables are soft and fragrant, about 5–7 minutes.
- Cook the mushrooms: Add the mushrooms and cook until they release their moisture and begin to brown, about 10 minutes. Allowing the mushrooms to brown well will give the sauce a deeper, more savory flavor.
- Deglaze with wine: Pour in the red wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer until it has completely evaporated.
- Add the tomatoes: Stir in the tomatoes, then cover and reduce the heat to low. Simmer gently for about 1 hour, stirring occasionally, until the sauce is rich and flavorful.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the bucatini until al dente, according to the package directions. Reserve about 1 cup of pasta water before draining.
- Toss the pasta: Add the cooked bucatini to the mushroom Bolognese. Toss well to coat, adding a little reserved pasta water if the sauce is too thick.
- Finish and serve: Stir in the Italian parsley. Plate the pasta and finish generously with freshly grated Pecorino Romano. Serve immediately.
Notes
For the best mushroom Bolognese, don’t rush the mushrooms. Cook them until their moisture has evaporated and they begin to brown. This concentrates their flavor and gives the sauce a deeper, more savory taste. Finely chopping the mushrooms also gives the sauce a texture similar to traditional Bolognese.