Spaghetti "Bolognese"

Although I can't eat meat, I find myself craving meaty things like a rich pasta sauce. Both vegans and carnivores will be satisfied by this dish. 


1 Onion, finely diced 

2 medium carrots, finely diced

1 celery stalk, finely diced

3 cloves garlic, minced

1 (14 oz) can Italian tomatoes

10g dried porcini mushrooms, reconstituted and finely diced

500g mushrooms, finely diced

1 tbsp Italian seasoning

1 tbsp Tomato paste

2 tbsp Worchestershire sauce

400g Gluten Free Pasta

Kosher salt and pepper

2 tbsp Olive oil

1 cup Red wine ( I used Pinot Noir )

Serves: 4, Total time: 1 hour


1. Finely dice the onions, celery, carrots, garlic, and mushrooms. To make this step go more quickly, you can pulse these ingredients in a food processor in batches to resemble a fine dice. 

2. Place in a pan with olive oil, salt and pepper and saute on medium heat until all of the vegetables are softened. The mushrooms will release a good amount of water during this time, so allow that to evaporate before moving to the next step.

3. Add Italian seasoning and tomato paste. Stir for about 2-3 minutes. Then add the Worchestershire, tomatoes, red wine, and any needed salt and pepper and let simmer until thickened and all the ingredients have been given a chance to marry - around 20-30 minutes . ( If your tomatoes are whole, chop into chunks.)

4. Bring a pot of water to boil. season with salt liberally, and cook pasta one minute short of package instructions. Reserve a cup of cooking liquid at set to the side. Drain the pasta and immediately add it to your sauce. Stir and let the pasta cook that one extra minute in the sauce. Using the reserved cooking water, add any extra liquid if it becomes too dry. Enjoy!