What’s everyone’s favorite Italian sauce? Why, Bolognese, of course. But now, this take on the classic favorite just got a full-on meatless makeover. Due to the enormous popularity of my Traditional Bolognese Sauce, I have been asked by many of my readers and followers for a meat-free version that is just as good. Well… here it is! After a few tests to get it just right, I believe I have created the best mushroom Bolognese sauce I know how to make. And, the good news is that you won’t miss the meat because finely chopped mushroom cook up to a very similar texture. This sauce has all the complementary flavors of my original Bolognese sauce and before your eyes pop out of your head and ask the question… what? milk? What is Culinary Ginger thinking? Yes, there is milk in this and it serves the same purpose as the meat sauce as it creates a thick, creamy texture and true depth of flavor. Please know that this is not a vegan Bolognese, or if you’re not lacto-vegetarian, you can substitute the milk for your favorite non-dairy alternative and swap, or omit the Parmesan cheese. It’s that simple. If you really want to explore your creative side and not just use this as a traditional pasta sauce, you can use it in my Lasagna Bolognese recipe. You will need a blender or food processor, though, for this recipe because no one deserves to be subjected to finely chopping the amount of mushrooms the recipe requires!
As an added bonus, this sauce also freezes very nicely. Just add the cooled sauce to a sealed container and when you’re ready plan your meal, defrost in the fridge overnight and reheat in a pan. Couldn’t be easier. If you’ve made this Mushroom Vegetarian Bolognese Sauce or have a question to ask me, you can leave both below in the comments area.
