Indulge in the rich, hearty taste of a classic Italian favorite without the meat. This Meatless Bolognese layers deep tomato flavors with fresh vegetables and savory mushrooms, creating a comforting sauce that’s perfect for pasta night. Whether you’re a vegetarian or simply looking to try something new, this sauce offers a wonderful balance of savoriness and freshness that will delight your taste buds.
With simple ingredients and easy steps, this recipe brings wholesome goodness to your dinner table. The medley of carrots, celery, bell pepper, and mushrooms meld beautifully with herbs and tomato, simmering into a thick, flavorful sauce that clings perfectly to your favorite pasta shapes.
- Rich and savory flavors without any meat for a lighter yet satisfying meal.
- Uses wholesome vegetables and plant-based ingredients for nutrition and texture.
- Versatile enough to pair with various pastas, and easily customized with extra herbs or veggies.
Ingredients
- Olive Oil: A fruity, heart-healthy base to sauté vegetables, adding richness to the sauce.
- Large Onion: Finely chopped to bring natural sweetness and depth when cooked down.
- Garlic Cloves: Minced for a fragrant, savory aroma that enhances the overall flavor profile.
- Carrots: Finely diced to provide subtle sweetness and a tender bite in the sauce.
- Celery Stalk: Diced small to add mild earthiness and a bit of crunch early in cooking.
- Bell Pepper: Adds a mild sweetness and vibrant color, finely diced for seamless blending.
- Mushrooms: Finely chopped for a meaty texture and umami punch to replace traditional ground meat.
- Dried Oregano or Italian Seasoning: Herbs that bring aromatic complexity and classic Italian flavor.
- Tomato Paste: Concentrated tomato flavor to deepen the sauce’s richness.
- Crushed Tomatoes: Provides the hearty tomato base with a balanced texture and acidity.
- Vegetable Broth: Adds moisture and savory depth while keeping the sauce plant-based.
- Salt & Freshly Ground Black Pepper: Essential seasonings to enhance and balance flavors.
- Fresh Basil or Parsley (optional): For a fresh, herbal garnish that brightens the finished dish.
- Grated Parmesan or Plant-Based Cheese (optional): Adds umami and creamy texture on top when desired.
Instructions
- Sauté Vegetables
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Begin by heating the olive oil in a large skillet or pot over medium heat. Add the finely chopped onion, minced garlic, diced carrots, celery, and bell pepper. Cook the vegetables until they soften and release their natural sweetness, about 5–7 minutes. This step is important as it forms the flavorful foundation of your sauce.
- Add Mushrooms & Seasoning
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Stir in the finely chopped mushrooms along with dried oregano or Italian seasoning. Continue cooking for another 5 minutes until the mushrooms release their moisture and begin to brown slightly. This increases their umami flavor and adds a meaty texture that mimics traditional ground meat.
- Build the Sauce
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Mix in the tomato paste and coat all the sautéed vegetables thoroughly to deepen the tomato taste. Then pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, which allows the flavors to meld beautifully.
- Simmer & Develop Flavor
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Reduce the heat to low and let the sauce simmer uncovered for 15–20 minutes, stirring occasionally. This slow simmer thickens the sauce and intensifies its robust flavors, creating a rich and hearty meatless Bolognese.
- Season & Serve
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Adjust the seasoning by adding salt and freshly ground black pepper to taste. Serve the sauce over your choice of cooked pasta and garnish with fresh basil or parsley for brightness. If desired, sprinkle with grated Parmesan or a plant-based cheese alternative for extra flavor.
- You can easily add zucchini or cooked lentils for more texture and nutrition.
- Fresh herbs like thyme or rosemary can add an extra flavor layer if you like.
- This sauce stores well and tastes even better the next day, making it great for meal prep.
Storage Tips
Store any leftover sauce in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months, making it convenient to enjoy later.
Serving Suggestions
This meatless Bolognese pairs beautifully with spaghetti, rigatoni, or your favorite pasta shape. Serve alongside crunchy garlic bread and a crisp green salad to round out a satisfying meal.
- For a smoky touch, add a dash of smoked paprika when adding seasoning.
- Use a food processor to finely chop mushrooms and veggies for a more uniform texture.
- Sweat the vegetables gently over medium heat to develop sweetness without browning too fast.
FAQs
- Can I use lentils instead of mushrooms?
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Yes, cooked lentils make a great protein-rich alternative and add heartiness to the sauce.
- Is this sauce vegan?
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The sauce itself is vegan if you skip the Parmesan cheese or use a plant-based substitute.
- What pasta types work best?
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Hearty pastas like rigatoni, penne, or spaghetti work well as they hold the thick sauce nicely.
- Can I prepare the sauce ahead of time?
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Absolutely! The flavors deepen after resting overnight, making it ideal for preparing in advance.
- How do I reheat leftovers?
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Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed.
Meatless Bolognese Sauce
Equipment
- 1 large skillet or pot
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 –3 garlic cloves minced
- 1 –2 carrots finely diced
- 1 celery stalk finely diced
- 1 bell pepper finely diced
- 8 –9 oz 250 g mushrooms, finely chopped
- 1 –2 tsp dried oregano or Italian seasoning
- 1 –2 tbsp tomato paste
- 1 can 14 oz / 400 g crushed tomatoes
- 1 cup vegetable broth
- Salt and freshly ground black pepper to taste
- Optional: fresh basil or parsley for garnish
- Optional: grated Parmesan or plant-based cheese
Instructions
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion, garlic, carrots, celery, and bell pepper; cook until vegetables soften, about 5 to 7 minutes.
- Stir in mushrooms and dried oregano or Italian seasoning; cook 5 minutes until mushrooms release moisture and start to brown.
- Add tomato paste and stir to coat the vegetables evenly.
- Pour in crushed tomatoes and vegetable broth; bring to a gentle simmer.
- Reduce heat to low and simmer sauce for 15 to 20 minutes, stirring occasionally until thickened and flavorful.
- Season with salt and freshly ground black pepper to taste.
- Serve over cooked pasta and garnish with fresh herbs and cheese if desired.
Notes
- Add zucchini or lentils to boost texture and nutrition.
- Fresh thyme or rosemary enriches flavor.
- Pairs well with garlic bread and green salad.
- Improves in flavor the next day; freezes well.
