OK so bolognese is traditionally made with minced meat – I know, I know! We call this mushroom bolognese, so I am keeping that name here.
But we don’t eat meat here, so this is our delicious vegan alternative. It’s really just a mushroom & sweet potato sauce with Italian spices and serves well with spaghetti, noodles, pasta, rice, quinoa and especially (my fave) jacket baked potatoes.
I was looking for something just like this to post up on my blog when my mam made it for me. I loved it so much that I thought I’d just post my mam’s version. It’s easy and the herbs are swap-able with whatever you have available – which is really handy if you don’t happen to have the exact same ones.
Instead of minced bits of meat you get small, delightful bits of mushrooms, onion and sweet potato. Cut them up as small or as chunky as you like.
My mam puts quite a bit of black or white pepper in this. I love it! The pepper gives it a gorgeous spicy kick, without the need for hot, hot, hot chilli. Play with the amount of pepper to suit your own taste (but don’t be shy, because it really adds to this combination beautifully).
In England I normally use passata, which is essentially sieved or strained tomatoes. Today we used a tin of what is called ‘tomato sauce’ here in the USA (different to ketchup). It did have a couple of things added, but try to get it plain if you can. You can also find sieved or strained tomatoes in the health food store in North America too. In the UK just go for a jar of passata.
If you have an abundance of fresh herbs, then go wild and crazy with them. We used lots of fresh flat leaved parsley and oregano and sage for our recipe here. You can also substitute with dried, mixed italian herbs or spices instead.
We use some dried herbs too for a bit of ‘pow’. But just use what you have available.
Ok let’s make this!
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