Mushroom Bolognese

Total Time Prep: 10 min. Cook: 35 min.

Yield 6 servings

Traditional Bolognese is meat-based, ranging from pork to pancetta. We skip the meat and load this mushroom Bolognese with baby portobellos and veggies, but don't worry, this dish doesn't skimp on flavor.

Ingredients

1 tablespoon olive oil
1 large sweet onion, finely chopped
2 medium carrots, finely chopped
1 large zucchini, finely chopped
1/2 pound baby portobello mushrooms, finely chopped
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
Dash ground nutmeg
4-1/2 cups uncooked whole wheat rigatoni or penne

Directions

In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts

1-1/3 cups sauce with 1 cup pasta: 369 calories, 6g fat (2g saturated fat), 6mg cholesterol, 483mg sodium, 65g carbohydrate (15g sugars, 12g fiber), 17g protein.

A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

Recipe Creator