Reinvent the classic Bolognese with a vegetarian twist for a comforting and inclusive Italian meal.
Did you know?
Did you know that Bologna is often called 'La Grassa', or 'The Fat', because of its rich culinary history, including the meaty ragù which we're reinventing here in a vegetarian fashion?
Transforming a traditional meat-based Italian classic into a vegetarian delight, this Hearty Vegetarian Tagliatelle al Ragù captures the essence and comfort of the original dish while respecting contemporary vegetarian diets. Historically in Bologna, the heart of the ragù is the meat, but with the rising tides of plant-based cuisine, Italian cooks have lent their creativity to developing rich and satisfying meat-free alternatives.
Here, plant-based grounds infuse the ragù with a texture reminiscent of the original, while umami-rich mushrooms and a splash of soy sauce deepen the sauce's savory notes. It's a modern twist on an old favorite, allowing vegetarians and meat lovers alike to gather at the table and share a meal that's both comforting and inclusive.
Ingredients
The secret to a deep, complex vegetarian ragù lies in the quality of the plant-based substitutes and the richness of the accompanying ingredients. Mushrooms and soy sauce join traditional aromatics for an unforgettable meat-free Bolognese experience.
Plant-based ground 'meat' and mushrooms
- 400g tagliatelle pasta
- 350g plant-based ground 'meat'
- 200g mushrooms, finely chopped
- 1 medium onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 80ml soy sauce
- 400ml tomato passata
- 250ml vegetable stock
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated vegetarian Parmesan-style cheese, for serving
Steps
To honor the slow-cooked nature of the traditional Bolognese while respecting its vegetarian transformation, follow these steps with passion, letting the sauce simmer to perfection under your watchful eye.
- In a large, heavy-bottomed pot, warm a generous drizzle of olive oil over medium heat.
- Sauté the finely chopped mushrooms until they release their moisture and begin to brown, giving them a meaty texture.
- Add the plant-based ground 'meat' and cook until it's thoroughly heated and starts to crisp up slightly.
- Mix in onions, carrots, celery, and garlic, cooking until tender and aromatic.
- Pour in the soy sauce, allowing it to caramelize and intensify the flavors.
- Stir the tomato passata and vegetable stock into the mixture. Bring the sauce to a gentle simmer.
- Turn down the heat to the lowest possible setting, letting the sauce simmer for about 3 hours to develop a rich taste, stirring from time to time.
- Adjust the seasoning with salt and pepper according to your preference.
- Cook the tagliatelle in a large pot of boiling salted water until al dente, then drain.
- Fold the pasta into the ragù, making sure each strand is enveloped by the sauce.
- Serve hot, topped with torn basil leaves and a sprinkle of vegetarian Parmesan-style cheese.
Add some extra love
Give the plant-based grounds time to crisp up in the pan, which will add a delightful textural contrast to the finished dish.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
Not what you were looking for?
If this was not what you were looking for,
you can always create your own recipe!
Have You Brought This Dish to Life?
Spread the flavor by sharing your experience, tips, and rating with our food-loving community!