This Bolognese sauce recipe is adapted from Marcella Hazan's Essentials of Classic Italian Cooking. We swap out the beef and pork for button mushrooms to keep this traditional comfort food vegan yet weighty with umami flavor. And while some recipes call for red wine, this recipe sticks with Hazan's white wine selection. Source: EatingWell Magazine, September 2020

Paul Greenberg


Ingredient Checklist


Instructions Checklist
  • Put half the mushrooms in a food processor and pulse until roughly minced. Chop the remaining mushrooms into 1/4-inch pieces.

  • Heat oil in a large heavy pot over medium heat. Add onion; cook, stirring frequently, until translucent. Add carrots and celery; cook, stirring, until softened, 3 to 4 minutes. Add the minced and chopped mushrooms and salt; cook, stirring, until the mushrooms start to release their juices. Add oat milk; cook, stirring, until it evaporates. Stir in nutmeg. Add wine; cook, stirring, until it evaporates. Add tomatoes and bring to a boil.

  • Lower the heat to maintain a low simmer; cook for 45 minutes, stirring occasionally. (If the sauce looks dry, add boiling water, 1/4 cup at a time.)

  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions; drain. Serve the pasta topped with the sauce and garnished with Parmesan, if desired.


Tips: Look for a fiber-rich ancient-grain pasta, such as Gustiamo's Sicilian Tumminia Busiate.

Violife makes an excellent vegan Parmesan, but you can also make a simple homemade version by processing raw cashews with garlic powder, salt and nutritional yeast.

Nutrition Facts

393 calories; total fat 10.2g 16% DV; saturated fat 1.5g; sodium 191mg 8% DV; potassium 831mg 23% DV; carbohydrates 63g 20% DV; fiber 9.6g 39% DV; sugar 8g; protein 14.4g 29% DV; exchange other carbs 4; vitamin a iu 3777IU; vitamin c 11mg; folate 74mcg; calcium 64mg; iron 4mg; magnesium 114mg; thiamin -1mg.