What do you consider the essential ingredients for a meat-free bolognese? While onions, celery, and garlic are obvious choices, the real highlight is definitely mushrooms. I’ve recently dabbled with dried soybeans, but the outcome wasn’t quite what I expected. Do you have any tips on spices or unique ingredients that could take the dish up a notch?
Yotam Ottolenghi suggests, “If you’re aiming to capture that bolognese flavor without meat, mushrooms are your best ally. Combine them with rich elements like miso, Marmite, soy sauce, and red wine to really enhance the flavor.”
To start, gently sweat onions, garlic, celery, and carrots in plenty of olive oil until they’re nice and soft. Next, toss in the mushrooms; I recommend a mix of fresh and rehydrated dried mushrooms for maximum flavor. A splash of red wine, a spoonful of miso or Marmite, and a good amount of seasoning—maybe even some soy sauce—are essential. The secret is to allow the dish time to develop its flavors fully.
For added heft, consider mixing in a can of cooked lentils or some roasted walnuts—blitzing the walnuts first will ensure a smoother texture. Cubed roasted eggplant or tofu can also make excellent additions.
If you’re in the mood for a completely different approach, why not opt for a white ragu? Cook up some white beans like cannellini or butter beans, sauté onions and garlic, and then add fennel and fresh thyme for an aromatic twist. Incorporate the beans along with a splash of white wine, letting everything simmer together to harmonize the flavors.
Regarding spices, I typically stick with what’s on hand: ground cumin for warmth and smoked paprika for depth are my go-tos. Occasionally, I’ll incorporate allspice, bay leaves, rosemary, or chipotle chili flakes, depending on the dish’s requirements.
Keep in mind that the longer you spend sweating the onions and deglazing with wine, the more flavorful your bolognese will be. Like many slow-cooked recipes, this dish thrives on regular tasting and fine-tuning, so let it simmer gently until it’s just right.
Since 2006, Yotam Ottolenghi has inspired home cooks through his recipes in The Guardian. His team is now excited to tackle all your kitchen inquiries in a new weekly column, whether you’re curious about techniques, tools, or ingredients. Don’t hesitate to reach out!
