This recipe is easy and quick to make, which is perfect for a weeknight meal when you are short on time but looking for something hearty and filling. Add a side of your favorite veggies or a crisp salad and some garlic bread to round out this dish.

Can be meal prepped ahead and freezes really well.

Mushroom Walnut Bolognese

This is a "meaty" & rich sauce that will satisfy your comfort food craving.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 6 servings

Ingredients

2 tbsp olive oil extra virgin
1 large onion finely chopped
2 cloves garlic finely chopped
2 ½ cups cremini or white mushrooms 1/2 diced & 1/2 sliced
1 cup walnuts finely chopped
2 small tomatoes seeded, roughly chopped
2 14 oz cans fire roasted tomatoes diced
2 tbsp apple cider vinegar
1 tbsp tomato paste
2 tbsp Italian seasoning
½ tbsp basil leaves
1 tsp cumin
1 tsp paprika
½ tsp red pepper flakes adjust to desired taste
salt & pepper to taste

Instructions

Heat up the olive oil in a pot or wide sauce pan on medium heat
2 tbsp olive oil
Add the chopped onion and sauté for 2-3 minutes until the onion becomes translucent but not brown
1 large onion, 2 cloves garlic
Add chopped garlic and cook another 1 minute, until fragrant. Be careful not to burn.
Add the chopped and sliced cremini or white mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water
2 ½ cups cremini or white mushrooms
Once the water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, apple cider vinegar, and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.
2 tbsp apple cider vinegar, 1 tbsp tomato paste, 2 tbsp Italian seasoning, 1/2 tbsp basil leaves, 1 tsp cumin, 1 tsp paprika, ½ tsp red pepper flakes, salt & pepper to taste
Add the chopped tomatoes and the canned diced tomatoes and mix again.
2 small tomatoes, 2 14 oz cans fire roasted tomatoes
Allow to cook on medium-low heat for 20 minutes, stirring occasionally
Add the chopped walnuts and cook for an extra 5 minutes
1 cup walnuts
Remove from heat and serve with cooked pasta (use gluten free pasta if you are intolerant to gluten) and a sprinkle of your favorite non-dairy parmesan cheese!