Vegetarian Bolognese
Prep time
Cook time
Total time
An unbelievably flavorful, hearty and cozy Vegetarian pasta dish. Perfect for vegetarians and those looking for more plant based meals. Recipe from Cooking Light, adapted to be gluten-free.
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegetarian
Serves: serves 4
  • ¼ cup dried porcini mushrooms (about ¼ ounce) (sometimes we use a touch less)
  • 1 tablespoon olive oil
  • 1½ cups finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped celery
  • 1 (8-ounce) package cremini mushrooms, finely chopped
  • ½ cup dry red wine
  • ¼ cup warm water (you may add more as it cooks)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 750g container chopped (or crushed) tomatoes
  • 1 (2-inch) piece Parmigiano-Reggiano cheese rind
  • 12 ounces uncooked gluten-free pasta
  • Grated Parmigiano-Reggiano cheese for topping
  1. Place dried mushrooms in a spice or coffee grinder or food processor and process until finely ground. Set aside.
  2. In a large saucepan over medium-high heat, heat olive oil until shimmering, not burning. Add onion, carrot, celery, and mushrooms; sauté 10 minutes or until tender.
  3. Add wine, stir to combine. Then let wine boil off. It will visibly disappear or almost fully evaporate, approximately 5 mins.
  4. Add ¼ cup warm water, salt, pepper, crushed tomatoes, and cheese rind to veggie mixture. Stir to combine.
  5. Stir in ground porcini mushrooms.
  6. Cover, reduce heat, and simmer 40 minutes or longer. It is a thick sauce, feel free to add water to thin it out to taste.
  7. Remove rind and discard before serving.
  8. When ready to eat, cook pasta according to package directions. Serve with sauce, top with parmigiano reggiano. Enjoy!
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