Grammy's Kitchen · Bolognese Sauce · Vegan Mushroom Bolognese
One of 115 bolognese sauce recipes we measured
from www.allrecipes.com
It ranks #1 of 115 for gravy quality among the bolognese sauce recipes we compared. 7 cooks on www.allrecipes.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 45% |
| fat | 0% | 4% |
| aromatics | 0% | 26% |
| vegetables and beans | 0% | 126% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 onion, chopped |
| 61 g | 1 medium carrot, diced |
| 40 g | 1 celery stalk, diced |
| 6 g | 2 cloves garlic, minced |
| 140 g | 2 cups button mushrooms, quartered |
| 236 g | 1 cup red wine |
| 411 g | 1 (14.5 ounce) can whole peeled tomatoes |
| 18 g | 1 tablespoon salt |
| 2 g | 1 teaspoon ground black pepper |
| 1 g | 0.5 teaspoon dried sage |
| 3 g | 3 bay leaves |
| 1 g | 0.5 teaspoon basil |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Not very flavorful, and I object to using a tablespoon of salt in anything. I did follow the recipe as written, though. If I make this again, I would try portabella mushrooms, tomato paste ( 1/2 tablespoon to start) and Italian seasoning. I also would specific” — a cook, 3★
“This came out great. I didn't have any celery in the house so I substituted zucchini. I used 12 ounces of baby portabella mushrooms. I had to increase the saute time of the mushrooms and zucchini because they released a lot of water. Thanks for submitting this” — a cook, 5★