Carrot
Portobello Bolognese Pasta
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6 Reviews
MelMM
October 10, 2021
This is not just the worst Bolognese I've ever made, but quite possibly the worst thing I've ever made, period. The flavors in this recipe are sooo far off from a traditional Bolognese, that I can't see why anyone would call it that. Everything is overwhelmed by the acidity of the balsamic vinegar (I used a good aged one) and the lemon juice. Prunes add some sweetness, but Bolognese isn't supposed to be sweet. Or sour. I'm vegan, so I can assure you the lack of meat was not the problem for me. There are all sorts of great vegan Bolognese recipes out there. I like the one in The Millennium Cookbook, which uses tempeh, and even though that cookbook came out in 1998, the recipe withstands the test of time. The one in Smith & Deli-cious, which uses vegan "beef" crumbles, is also great. There are also decent mushroom-based recipes out there, and I always like to include at least a bit of porcini powder for umami and that meaty taste. But these days, with Impossible and Beyond on the market, you can quite literally just make your grandmother's recipe, or a meat-based cookbook recipe, substituting one of the new plant-based meats.
laurenbensky
April 13, 2020
Made this for dinner tonight and it was delicious. I am a vegetarian, so I have never had a (meat) bolognese sauce before, but highly recommend this version for its depth of flavor and richness. Thank you!
liliana
October 24, 2018
Unusual and interesting, but I am not convinced.
It lacks prortein.
Adding cubed tofu or chicken thighs?
It lacks prortein.
Adding cubed tofu or chicken thighs?
ACP
July 21, 2018
This was fantastic: rich and earthy. My whole family suggested less vinegar though.
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