Mushroom Bolognese

Cuisinart original

A vegan option for a hearty pasta sauce.


about 4 cups


4 garlic cloves, peeled
3 shallots (about 3 ounces), cut into
1-inch pieces
1 medium carrot (about 2½ ounces),
cut into 1-inch pieces
1 medium celery stalk (about 2 ounces),
cut into 1-inch pieces
1 tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces cremini mushrooms, wiped
1 28-ounce can whole peeled tomatoes
¼ cup white wine
1 tablespoon tomato paste
2 teaspoons soy sauce
5 large basil leaves

Nutritional information

Nutritional information per serving (based on ½ cup serving):
Calories 65 (24% from fat) • carb. 9g · pro. 2g • fat 2g • sat. fat 0g • chol. 0mg • sod. 388mg • calc. 36mg • fiber 2g


1. Insert the universal blade into the work bowl of the Cuisinart® 7 or 9 Cup Food Processor.
While the unit is running, drop the garlic down the feed tube to finely chop. Scrape the bowl
and add the shallots, carrot, and celery to the work bowl. Pulse about 10 times to evenly chop.
2. Put the olive oil into a 6-quart pot or stovetop casserole, and place over medium to
medium-low heat. Once the oil is hot and shimmers across the pot, add the chopped
vegetables, salt, and pepper. Reduce the heat to low, and cook until vegetables are soft and
fragrant, 5 to 8 minutes.
3. While vegetables are cooking, add half of the mushrooms to the work bowl. Pulse 8 to 10
times to roughly chop. Reserve in a small mixing bowl. Repeat with the remaining mushrooms.
Use your fingers to break up any large mushroom chunks. Varying sizes give the final sauce
nice texture.
4. Add the mushrooms to the pot and stir over low heat until the mushrooms have cooked down
and their moisture starts to coat the bottom of the pot. While the mushrooms are cooking, add
the tomatoes to the work bowl. Pulse to roughly chop.
5. When the mushrooms are cooked down, add the wine, scraping up any browned bits from the
bottom of the pot. Once the wine is just about fully evaporated, stir in the tomato paste and
then the chopped tomatoes and soy sauce.
6. Bring to a boil, and then reduce to a simmer. Simmer for 45 minutes. Taste and adjust seasoning according to preference. Before serving, tear the basil leaves into pieces and stir into the
warm sauce.