Ingredients
Method
Prepare the Vegetables
- First, wash and chop all your vegetables. Dice the onion, carrots, and celery into small, even pieces. Mince the garlic finely. Clean the mushrooms with a damp paper towel, then chop them finely. This ensures they blend well into the sauce and mimic the texture of ground meat.
Sauté the Aromatics
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onions, carrots, and celery. Sauté for about 5–7 minutes until the vegetables soften and the onions become translucent. Stir frequently to avoid burning.
Add Garlic and Mushrooms
- Once the vegetables have softened, add the minced garlic. Stir and cook for about 1 minute until fragrant. Then, add the chopped mushrooms. Increase the heat to medium-high. Cook the mushrooms for about 10 minutes, stirring occasionally, until they release their moisture and become browned.
Season the Mixture
- Sprinkle in the dried thyme, oregano, basil, and red pepper flakes (if using). Stir well to combine. Let the spices cook for another 2 minutes to release their flavors into the mushroom mixture.
Incorporate Tomato Paste and Wine
- Push the mushroom mixture to one side of the pan. Add the tomato paste to the cleared area and let it cook for 2 minutes, stirring occasionally. This caramelizes the paste, enhancing its sweetness. Then, pour in the red wine, if using, and deglaze the pan by scraping up any browned bits stuck to the bottom. Let the wine simmer for about 5 minutes until it reduces by half. If you prefer not to use wine, simply substitute it with vegetable broth.
Add Tomatoes and Broth
- Pour in the crushed tomatoes and vegetable broth. Stir to combine everything thoroughly. Add the bay leaves and bring the sauce to a gentle simmer. Reduce the heat to low and let the sauce cook for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking. This slow simmering process melds all the flavors together, creating a rich and hearty sauce.
Cook the Spaghetti
- While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Usually, this takes about 8–10 minutes. Drain the pasta, reserving a cup of the pasta water, and set aside.
Finalize the Sauce
- Once the sauce has thickened and the flavors have melded, remove the bay leaves. Taste and adjust the seasoning with salt and pepper as needed. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Combine and Serve
- Add the cooked spaghetti to the mushroom bolognese sauce. Toss well to ensure the pasta is thoroughly coated with the sauce. If the mixture seems too dry, add a bit more of the reserved pasta water.
Garnish and Enjoy
- Serve the mushroom bolognese spaghetti hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan or vegan Parmesan if desired. Pair this hearty dish with a side salad or garlic bread for a complete meal.