Let’s be honest, traditional Bolognese, while delicious, is a pretty heavy dish. It’s super meaty, and often swimming in more fat than anyone cares to admit. But what if I told you there’s a way to get all that deep, rich flavor without a shred of meat? Enter our Mushroom & Cauliflower Bolognese Recipe, a game-changer that leans on the umami punch of mushrooms and the subtle sweetness of California prunes to create something that might just make you forget the old-school version for good.

This isn’t some sad, watered-down substitute. This is the real deal—robust, savory, and packed with layers of flavor that’ll have you coming back for seconds (or thirds). Whether you’re cutting back on meat or just want an unforgettably good sauce, this Bolognese is for you.

What Makes This Bolognese Recipe So Special?

A plant-based Bolognese that actually tastes like the real thing? Yep. The magic lies in a few key ingredients and techniques that bring everything together into one glorious, simmering pot of goodness.

• Mushrooms: These bad boys provide the meaty texture and umami depth that make this sauce so satisfying.
• Cauliflower: Adds a subtle nuttiness and hearty texture without overpowering the sauce.
• California Prunes: The secret weapon! They add just the right amount of natural sweetness to balance the acidity of the tomatoes.
• Red Wine: Because every good Bolognese needs a splash of something bold.
• Fresh Herbs: Rosemary and thyme give it that slow-cooked, rustic Italian vibe.

How to Make Mushroom & Cauliflower Bolognese

Alright, let’s break it down. This Bolognese recipe isn’t complicated, but it does require some patience. Good things take time, right?

Ingredients You’ll Need

Before you get started, make sure you’ve got everything on hand. The recipe calls for:

Step-by-Step Process

1. Prep the Veggies – Fire up your food processor and blitz the mushrooms and cauliflower separately until they resemble a fine mince. Trust me, this is where the magic starts.
2. Sauté Like You Mean It – Get that olive oil sizzling in a Dutch oven and throw in the mushrooms. Let them brown up, then follow with the onion, chile, and garlic.
3. Build the Flavor – Stir in the tomato paste, let it darken, then deglaze with a good splash of California red wine. Now we’re talking.
4. Simmer to Perfection – Add in the tomatoes, vinegar, tamari, prunes, and herbs. Let it all hang out on low heat while you cook the pasta.
5. Marry the Flavors – Toss in your rigatoni, a bit of that starchy pasta water, and finish it off with lemon juice, parsley, and parmesan (if you’re not going vegan).

Tips for the Best Mushroom & Cauliflower Bolognese

• Don’t Rush the Process: Letting the sauce simmer and develop flavors is key.
• Use Good Wine: Cook with something you’d actually drink.
• Balance the Sweet and Savory: The prunes provide natural sweetness, but a little balsamic vinegar balances things beautifully.

For more vegetable-forward pasta inspiration, check out these other great recipes:

• California-Style Pasta Foriana
• Lemon Garlic Butter Pasta with Olives
• Mushroom Ragu Recipe

Why You Should Try This Recipe

Still on the fence? Here’s why this Bolognese recipe deserves a spot in your rotation:

• It’s Hearty Yet Healthy: All the satisfaction of a classic meat sauce without the heavy feeling afterward.
• A Crowd-Pleaser: Whether you’re feeding vegans, vegetarians, or hardcore carnivores, this dish gets rave reviews.
• CA GROWN Goodness: Using high-quality, CA GROWN ingredients makes all the difference in flavor.

So, there you have it. A Bolognese recipe that doesn’t skimp on flavor, skips the meat, and might just become your new weeknight go-to. Serve it up, pour yourself a glass of that California red, and enjoy every bite.

LOOKING FOR A PLAYLIST FOR PASTA NIGHT? CHECK OUT THIS CA GROWN SPOTIFY PLAYLIST:

Got your own twist on this dish? Share it with us on social media using #CAGROWN and let’s see what you’re cooking up!

Craving more CA GROWN goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!