Vegan Mushroom Bolognese with Umbria

Red sauce spaghetti with meatballs is classic comfort food that can swiftly take you back to your childhood days. But now that you've grown older and wiser, you may be looking for more gut-friendly and low-fat options.

Here's a special treat inspired by Janine Ratcliffe's vegan bolognese. We've gone and replaced the dried porcini mushrooms with a few aromatic drops of Umbria Terra Di Tartufi's White Truffle Oil. Read on and try this out for your next meal.

Prep and cooking time: 1 hour and 15 minutes

Servings: 6



  1. Heat a large non-stick pan and once it's hot, add a tablespoon of olive oil. Stir in the chestnut mushrooms, add a pinch of salt and keep frying until they soften and release liquid. Continue stirring until the moisture has disappeared and the mushrooms have turned dark golden brown.
  2. Take out the mushrooms from the pan, then add in the onions, garlic, carrots, and celery. Pour in another tablespoon of olive oil and stir. Put on the lid and cook for 10 minutes or until the vegetables have softened.
  3. Gather your herbs (thyme and rosemary leaves), celery salt, star anise, and tomato purée. Add them to the pan. Place your cooked chestnut mushroom back in as well.
  4. Stir your sauce for a minute, then toss in your chopped tomatoes and bring to a simmer and cook for 30 minutes. You'll know the sauce is ready once it's rich and thick. Add a few drops of White Truffle Oil to your liking. Keep in mind that a little goes a long way because of its heady aroma.
  5. Toss in the basil just before serving.
  6. For the tagliatelle, cook according to the pack's instructions. Drain and toss into the sauce to serve.

Enjoy pasta dishes guiltlessly with this vegan option. And if you are about to cook your own Vegan Mushroom Bolognese, don’t forget to tag us in our social media accounts. We also encourage you to create your very own vegan dishes and share it with our community. — (TGM)


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