This delicious recipe for Bolognese with walnuts and mushrooms will just everyone from vegetarians to carnivores.
You’ll be glad to keep this sauce on hand for weeknights.
Pro tip: Be sure to salt the pasta water generously before cooking the tagliatelle!
Photo: Caitlin Bensel
Transfer to a bowl.
Add walnuts to food processor; pulse until finely chopped.
Transfer to a medium bowl.
Add onion, carrot, and celery to food processor; process until very finely chopped.
Heat 14 cup oil in a large skillet over medium-high.
Add mushrooms in an even layer; cook, undisturbed, until browned in spots, about 8 minutes.
Season with 12 teaspoon salt, toss, and cook for 1 minute.
Transfer to bowl with walnuts.
Reduce heat to medium.
Add remaining 2 tablespoons oil to skillet.
Stir in mushrooms and walnuts.
Add wine; cook until absorbed, 2 to 3 minutes.
Add tomato paste; cook, stirring, until combined, about 5 minutes.
Why Walnuts?
When finely chopped, this buttery nut mimics ground meat in sauces and fillings.
However you use walnuts, you’ll score heart-healthy omega-3s and inflammation-fighting polyphenols (found only in plants!)
