Vegetarian Classic Bolognese Meat Sauce

Indulge in the hearty, comforting flavors of this Vegetarian Classic Bolognese Meat Sauce, a plant-based twist on the traditional Italian favorite. Packed with finely chopped cremini mushrooms, a rich plant-based ground beef substitute, and a medley of aromatic vegetables like onion, carrot, and celery, this vegetarian bolognese delivers all the depth and savory richness of its meat-based counterpart. Enhanced with a splash of red wine, fragrant dried herbs like oregano and basil, and a hint of umami from soy sauce, this slow-simmered sauce is a texture-packed delight. Perfectly suited for serving over pasta or zucchini noodles, this recipe is ideal for hearty weeknight dinners or special occasions, offering a satisfying option for vegetarians and meat-lovers alike. Ready in just over an hour, this sauce is a family-friendly, flavor-forward addition to your plant-based meal repertoire!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 medium, finely chopped onion
• 1 medium, finely chopped carrot
• 1 finely chopped celery stalk
• 3 cloves, minced garlic
• 250 grams, finely chopped cremini mushrooms
• 300 grams plant-based ground beef substitute
• 2 tablespoons tomato paste
• 1 cup red wine
• 800 grams canned crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons soy sauce
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 3 tablespoons, chopped fresh parsley

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed saucepan over medium heat.

Step 2

Add the chopped onion, carrot, and celery to the pan. Sauté for about 5-7 minutes or until the vegetables are soft and the onion is translucent.

Step 3

Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and start to brown.

Step 4

Add the plant-based ground beef substitute to the pan. Cook, breaking it up with a wooden spoon, until it is browned, about 5 more minutes.

Step 5

Stir in the tomato paste and cook for 1 minute to allow it to caramelize slightly.

Step 6

Pour in the red wine and scrape up any brown bits from the bottom of the pan. Let the mixture simmer for about 5 minutes until the wine has reduced by half.

Step 7

Add the canned crushed tomatoes, dried oregano, dried basil, bay leaf, and soy sauce. Stir everything together.

Step 8

Bring the mixture to a simmer, then reduce the heat to low. Cover the pan partially with a lid and let it cook gently for 45-60 minutes, stirring occasionally.

Step 9

Season the sauce with salt and black pepper to taste.

Step 10

Just before serving, remove the bay leaf and stir in the chopped fresh parsley.

Step 11

Serve the Vegetarian Bolognese sauce over your favorite pasta or zucchini noodles.

Nutrition Facts

Serving size	(1974.4g)

Amount per serving	% Daily Value*
Calories	1636.1

Total Fat 82.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 5618.1mg	0%
Total Carbohydrate 119.5g	0%
Dietary Fiber 28.7g	0%
Total Sugars 53.9g
Protein 75.2g	0%

Vitamin D 17.5IU	0%
Calcium 522.1mg	0%
Iron 23.6mg	0%
Potassium 5992.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 19.7%

Carbs: 31.4%