Mushroom Bolognese is an easy vegetarian dinner recipe that you will turn to again and again. Earthy mushrooms pair fabulously with the sunny sweetness of the tomato. Add in punchy garlic and top it off with robust red wine, and you have a satisfying meal that is bursting with flavor. Made in the Crock-Pot, this easy meal is entertaining perfection.
Bolognese is an Italian staple that most of us have made for years. It is versatile and so delicious!
Today, I am sharing a lightened-up version that I think you are going to love. This Crock-Pot Mushroom Bolognese is quick to make and something that both kids and adults enjoy.
The Crock-Pot is perfect for this recipe because cooking low and slow allows the flavors to intensify and gives them a chance to really come through.
Serving Suggestions
You can serve this over zucchini noodles, spaghetti squash, polenta, or your favorite pasta. For a side dish, I like to stick with a simple green salad with Italian Dressing. For a heartier meal, don't miss my Bread Machine Focaccia Bread.
What Should I Do With Leftovers?
Leftovers will keep well in the refrigerator for up to 5 days. Want to mix things up?
One of my favorite ways to repurpose Mushroom Bolognese is to mix it with rice and stuff into bell peppers. Cover with cheese and bake for about 30 minutes.
Can You Freeze Mushroom Bolognese Sauce?
Yes! This recipe freezes beautifully. To freeze, allow the sauce to cool and then divide into 1 cup servings. Freeze in airtight containers for up to three months.
How to Cook Spaghetti Bolognese with Mushrooms
To cook Mushroom Bolognese, heat oil in a large pot. Cook the mushrooms and onion until they are soft and begin to brown, about 15 minutes.
Next, add in the garlic and tomato paste. Cook for 1 more minute.
Transfer to your Crock-Pot. Stir in the crushed tomatoes, red wine, Italian seasoning, salt and pepper. Cook over low heat for 4 to 6 hours.
Stir in the half and half, and cook for another 10 minutes, until warmed through.
Tips and Tricks
- The Right Chop: When prepping your mushrooms, aim for ½-inch pieces. This size ensures they cook evenly but still maintain a nice, meaty texture that's key for a hearty Bolognese.
- Brown, Baby, Brown: Don’t rush the browning of your mushrooms and onions. This step is crucial for developing those deep, savory flavors we all love.
- Wine Not? If you're using red wine, don't shy away from something you'd enjoy drinking. The wine adds complexity to the sauce, and a good-quality bottle can make all the difference.
- Herb It Up: Fresh herbs can elevate this dish from delicious to unforgettable. A sprinkle of fresh basil or parsley right before serving adds a burst of color and freshness that really ties everything together.
More Vegetarian Recipes
- Vegetable Lasagna: Dive into layers of cheesy goodness and garden-fresh veggies in this Vegetable Lasagna, a dish where every bite tells a story of summer afternoons and family gatherings.
- Creamed Spinach: Transform the humble spinach into a creamy, dreamy side with this Creamed Spinach recipe that’s so good, even the pickiest eaters at your table will be asking for seconds.
- Zucchini Pancakes: Breakfast or dinner, these Zucchini Pancakes are a delightful twist on the classic, adding a bit of green and a lot of flavor to your plate, proving once again that pancakes can do no wrong.
- Mediterranean Quinoa Salad: Bright, refreshing, and brimming with textures, this Mediterranean Quinoa Salad is like a quick trip to the sunny shores of the Mediterranean, perfect for those days when you need a little sunshine on your plate.
Mushroom Bolognese
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 ½ pounds cremini mushrooms chopped in ½-inch pieces
- 1 teaspoon minced garlic
- 6 ounces tomato paste.
- 28 ounces crushed tomatoes
- ¾ cup red wine
- 1 teaspoon Italian seasoning
- Salt and pepper
- ½ cup half and half
- For serving: Zucchini noodles, polenta, or pasta
Instructions
- Heat oil over medium-high heat. Add the onion and mushrooms and cook for about 15 minutes, or until the vegetables are softened and start to brown. Add garlic and tomato paste and cook for one minute.
- Transfer to a Crock-Pot. Stir in the crushed tomatoes, red wine, Italian seasoning, salt, and pepper. Cook over low heat for 4 to 6 hours.
- Stir in the half and half and cook until warm, about 10 more minutes. Serve with zucchini noodles or gluten-free pasta.
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