30-Minute Mushroom Bolognese Pasta Sauce
Serves 4
15 mins prep
18 mins cook
33 mins total
A tasty vegetarian mushroom Bolognese pasta sauce recipe, with savory mushrooms, red wine and tomato. This is a quick, flavor-packed dish!
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Pour the oil into a large (12-inch) skillet over and place over medium-high heat. Add the onions and celery. Cook and stir until softened, about 2-3 minutes
Add the mushrooms to the pan along with 1 teaspoon salt (this helps bring out the moisture in the mushrooms). Cook 5 minutes, stirring frequently. Turn up the heat to high and cook the until most of the liquid has evaporated from the mushrooms, 1-2 more minutes. Keep your eye on it to make sure it doesn't become too dry!
Reduce the heat to medium-high. Stir in the garlic and tomato paste and cook a few seconds, just until the garlic is fragrant. Pour in the wine and let it boil for 1 minute. Add the tomatoes, broth, thyme and 1 teaspoon salt. Stir to combine. Bring to a simmer, then lower the heat to medium and cook 10-12 minutes, until the sauce has reduced and thickened.
While the sauce cooks, bring a large pot of water to a boil and add 2 tablespoons salt. Cook the pasta until al dente, according to package directions. Drain.
Transfer the pasta to the skillet and add the cheese. Stir the pasta so that it's coated with the sauce, and serve hot.
