Vegetarian Mushroom Bolognese Sauce Recipe (2024)

FAQs

What can I add to my bolognese sauce to make it taste better? ›

The best tip for intensifying the flavour of your sauce is just to cook it slowly on a low heat for a long time. This reduces the sauce and intensifies the flavours – four hours is not uncommon for my bolognese.

Milk is a magical ingredient when it comes to bolognese. First, the lactic acid and calcium in milk help to tenderize the meat. More than that, though, milk balances the wine and tomato, creates a creamier texture and adds richness (similar to how butter or yogurt add more richness and flavor to dishes).

cream: Bolognese is traditionally made with whole milk, but if you would like a richer sauce, feel free to add in 1/2 cup (or more) heavy cream or half and half instead of milk.

Red wine, beef stock and chopped tomatoes provide the base. Then I like to use rosemary and thyme for a herby kick. Let it all simmer and bubble away on the stove, or pop it in the oven for a bit, and watch your bolognese sauce darken as those flavours develop.

Insufficient Seasoning: The most common reason for bland sauce is not adding enough seasoning. Spaghetti sauce typically requires a combination of herbs and spices such as garlic, onion, oregano, basil, thyme, and red pepper flakes. Make sure you've added enough of these ingredients to give your sauce depth of flavor.

Next, add the staples that no good Bolognese is without

"Finely chopped carrots, celery and onions. I know it doesn't sound like it, but these are the things that give proper depth of flavour." "Crisp up some bacon or pancetta first. If you want a bit of a spiciness then chorizo also works well.

Briny ingredients like olives or capers are another way to brighten up your pasta sauce while also introducing texture and depth of flavor. Roughly chop a handful and stir them into your sauce while it's heating up on the stove.

Cornstarch: Make a slurry of half water, half cornstarch and whisk until smooth. Cornstarch is a powerful thickener, so start by whisking in no more than 1 tablespoon of the mixture per 2 cups of simmering sauce; stir and simmer for 2 minutes, check the thickness, and repeat with more slurry as needed.

It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.

Why do you put sugar in Bolognese sauce? ›

The reason for sprinkling a pinch of sugar into a simmering saucepan of tomatoes is simple: sugar cuts the acidity of the tomatoes and creates an overall more balanced sauce. The exact acid levels in tomatoes can vary quite a bit depending on whether they're fresh or canned, the tomato variety, and the time of year.

Even though both are considered meat sauces and are thusly chunky, ragù is more like a thick tomato sauce with recognizable bits of ground beef within it. Bolognese, though, is creamier and thicker because it is made with milk. It is not considered to be a tomato sauce.

The Italians aren't complaining because garlic ruins the taste, but because when the sauce has garlic in it, it's not really a Bolognese any more, just as a Tarte Tatin with chocolate and pineapple isn't really a Tarte Tatin any more.

Sneak More Veggies In

Bolognese is a great disguise for whatever you have on hand – think grated fresh beetroot (yes!), finely chopped mushrooms, eggplant, leek, finely diced capsicum, grated pumpkin or sweet potato. Even finely chopped spinach can be added.

Browning and adding some sausage, turkey, chicken or ground beef will increase your sauce's flavor, incorporate extra texture, infuse a heartier taste and up the protein content. Italian sausage is one of the best meats to add to your canned pasta sauce to achieve that classic Italian taste.

Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce. Continue simmering until the sauce reaches the desired consistency, then serve.

Classic bolognese is made with… MILK! There are a few qualities of a bolognese which make it easy to distinguish. It's acidic, it's tomatoey, it's rich, it's packed with minced meat and it's a deep red colour.

Of the several types of mushrooms you can try, porcinis are among the most beloved for their deep umami flavors. Before you ladle the same old bolognese recipe over a plate of spaghetti noodles, consider upping that desired level of umami in the rich sauce with a handful of sliced or diced porcini mushrooms.