120 minutes
A comforting and flavorful Mushroom and Herb Bolognese that pairs beautifully with pasta. This recipe brings together the earthiness of mushrooms with the richness of red wine and herbs, creating a dish that's hearty and satisfying.
Eggplant, medium
each
Extra Virgin Olive Oil, divided
cups
to taste
to taste
Onion, finely diced
cups
Carrots, finely diced
cups
Celery, finely diced
cups
Fresh Sage Leaves, finely chopped
cups
Fresh Parsley Leaves, finely chopped
cups
Fresh Basil Leaves, finely chopped
cups
Garlic, minced
cloves
cups
each
Button Mushrooms, finely chopped
0 lb
Shiitake Mushrooms, stems discarded, caps finely chopped
0 oz
cups
tablespoons
Whole Peeled Tomatoes Packed In Juice, crushed roughly by hand or with a potato masher
0 oz
tablespoons
cups
Short, Tubular Pasta Like Penne Or Rigatoni, Or Long Wide Pasta Like Pappardelle
0 lb
1. Roast Eggplant
Preheat your oven to 400°F. Wrap the eggplant in foil and place it on a baking sheet. Roast the eggplant for about 45 minutes to an hour until it’s tender. Once done, allow it to cool slightly before scooping out the flesh and setting it aside.
2. Cook Vegetables
While the eggplant is roasting, heat three tablespoons of olive oil in a large skillet over medium heat. Add the finely diced onion, carrots, and celery. Cook these vegetables for about 10 minutes until they become soft and slightly caramelized. Stir in the chopped sage, parsley, basil, and minced garlic, cooking for another 2 minutes until the herbs are fragrant.
3. Reduce Wine
Next, pour in the red wine and add the bay leaves. Allow this mixture to simmer for about 5 minutes until the wine has reduced by half, which will concentrate the flavors and make the bottom of the pan visible.
4. Cook Mushrooms
In a separate skillet, heat the remaining olive oil over medium-high heat. Add the finely chopped button and shiitake mushrooms. Cook the mushrooms for about 20 minutes, stirring occasionally, until they release their moisture and become deeply browned.
5. Combine Ingredients
Combine the cooked mushrooms with the vegetable and wine mixture. Add the tomato paste and miso paste, stirring for a couple of minutes until everything is well incorporated. Then, add the crushed tomatoes, making sure to scrape up any browned bits from the bottom of the pan to add depth to the sauce.
6. Simmer Sauce
Stir in the soy sauce, almond milk, and the reserved eggplant flesh. Bring the sauce to a gentle simmer and let it cook for about an hour.
7. Cook Pasta
While the sauce is simmering, cook your pasta according to the package instructions. Remember to reserve some of the pasta cooking liquid.
8. Combine Pasta and Sauce
When the pasta is ready, add it directly to the sauce along with a splash of the reserved pasta water. Toss everything together over high heat until the pasta is well coated and the sauce has a glossy finish. Stir in the remaining parsley and basil.
9. Serve
Transfer the pasta to serving bowls and drizzle with a bit of extra-virgin olive oil for a finishing touch.
Replace mushrooms with ground beef and pork for a traditional Bolognese.
Swap out typical button or cremini mushrooms for shiitake, oyster, or porcini.
Swap out mushrooms for spicy Italian sausage meat, adding extra heat with red pepper flakes.
Serve over different pasta shapes like pappardelle, rigatoni, or stuffed pastas like ravioli.
Substitute mushrooms with cooked lentils and finely chopped walnuts for a vegetarian twist.
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