We wanted to create a vegetarian pasta sauce that mimicked the rich, long-cooked flavor and hearty texture of Bolognese.
A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook
Traditional Bolognese sauce gets its rich flavor from a combination of several types of meat, so we turned to two types of mushrooms to replicate that complexity: Dried porcini delivered depth of flavor while 2 pounds of fresh cremini gave ...