30-Minute Mushroom Bolognese – Rich, Hearty & Comforting
There’s something incredibly satisfying about a big bowl of pasta covered in a rich, savory sauce—and this 30-Minute Mushroom Bolognese delivers all that comfort without any of the wait. It’s a hearty, plant-based take on the classic Italian meat sauce, with finely chopped mushrooms stepping in for ground beef. The result? A luscious, umami-packed dish that feels luxurious, wholesome, and ready in just half an hour.
This recipe is the weeknight dinner you’ll crave again and again. With just a few simple ingredients—mushrooms, onions, carrots, celery, garlic, and tomatoes—you can create a sauce that tastes like it’s been simmering for hours. Mushrooms bring that deep, earthy flavor and meaty texture, while a splash of balsamic vinegar and a pinch of herbs make it truly irresistible.
Whether you’re vegetarian, trying to eat more plant-based, or simply love a cozy pasta night, this mushroom bolognese will hit the spot. It’s hearty enough to satisfy everyone at the table, and it pairs beautifully with your favorite pasta (spaghetti, fettuccine, or even rigatoni). Let’s bring that Italian warmth to your kitchen tonight—all in just 30 minutes.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 16 ounces (450g) mushrooms, finely chopped (cremini, button, or mixed)
- 2 tablespoons tomato paste
- 1 can (14 ounces) crushed tomatoes or tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 teaspoon balsamic vinegar (optional, but recommended)
- ½ cup vegetable broth (as needed to adjust consistency)
- 12 ounces (340g) pasta of choice (spaghetti, fettuccine, or rigatoni)
- Fresh basil and grated Parmesan (or vegan alternative), for serving
Instructions:
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and reserve ½ cup of the cooking water. - Sauté the Base Vegetables:
In a large skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Sauté for 5–6 minutes, until softened and fragrant. - Add the Mushrooms:
Stir in the chopped mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and begin to brown. - Add Flavor:
Stir in the tomato paste and cook for 1 minute to deepen the flavor. Add crushed tomatoes, oregano, basil, salt, pepper, and balsamic vinegar. Stir well to combine. - Simmer:
Reduce the heat to low and let the sauce simmer gently for 10 minutes. Add vegetable broth or reserved pasta water as needed to reach your desired consistency. - Combine with Pasta:
Add the cooked pasta to the sauce, tossing until it’s well coated. Add a splash of pasta water if needed to loosen the sauce. - Serve:
Plate the pasta, garnish with fresh basil, and sprinkle generously with Parmesan cheese. Serve warm and enjoy your quick, hearty meal.
Tips & Tricks
- Finely chop the mushrooms: Use a food processor for an even, “ground meat”-like texture.
- Don’t skip the tomato paste: It’s key for that rich, slow-cooked flavor.
- Boost umami: Add a splash of soy sauce or a teaspoon of miso paste for extra depth.
- Make it creamy: Stir in a spoonful of ricotta or cream right before serving.
- Meal prep magic: This sauce freezes beautifully for quick dinners later in the week.
30-Minute Mushroom Bolognese
Ingredients
Equipment
Method
- Cook pasta according to package directions; reserve 1/2 cup cooking water.
- Sauté onion, garlic, carrot, and celery in olive oil for 5–6 minutes.
- Add mushrooms and cook 8–10 minutes until browned.
- Stir in tomato paste, then add crushed tomatoes, herbs, salt, pepper, and balsamic vinegar.
- Simmer 10 minutes, adding broth or pasta water to thin if needed.
- Toss pasta with sauce, garnish with basil and Parmesan, and serve hot.
Notes
Variations
- Vegan: Use vegan Parmesan or nutritional yeast for garnish.
- Spicy: Add red pepper flakes or a pinch of chili powder for heat.
- Protein Boost: Stir in cooked lentils for extra heartiness.
- Herb Swap: Try rosemary or thyme instead of basil for a different aroma.
- Gluten-Free: Use your favorite gluten-free pasta or spiralized zucchini noodles.
Serving Suggestions
This mushroom bolognese is delicious with:
- Garlic bread or a side of crusty baguette.
- A crisp green salad dressed with lemon vinaigrette.
- A sprinkle of extra Parmesan and a drizzle of olive oil for richness.
- A glass of red wine (Chianti or Merlot complements beautifully).
Serve it family-style in a big bowl for cozy gatherings or as a romantic dinner for two—it’s simple yet elegant.
Storage Information
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze sauce (without pasta) for up to 3 months. Thaw and reheat gently before serving.
- Reheat: Warm on the stovetop over medium heat, adding a splash of broth to loosen.
FAQ
Can I use canned mushrooms?
Fresh mushrooms are best for flavor and texture, but canned can work in a pinch—just drain them well and reduce cooking time slightly.
Can I make this ahead?
Absolutely. The sauce tastes even better the next day after the flavors meld.
What type of mushrooms should I use?
Cremini or baby bella mushrooms give a deep, savory flavor, but you can mix in portobello or shiitake for added richness.
History / Fun Facts
Traditional Bolognese sauce hails from Bologna, Italy, and is typically made with minced meat, tomatoes, and milk. This mushroom version takes inspiration from that hearty base but celebrates the incredible versatility of mushrooms. In Italian cooking, mushrooms have long been prized for their umami—a savory “fifth taste” that mimics the depth of meat. This 30-minute twist keeps all the richness and comfort of the original but makes it lighter, faster, and perfect for today’s kitchens.
