Craving something hearty that’s also comforting? This is the perfect dish for just that feeling. Its deep flavours gives you all that satisfying taste you usually get from cozy fall and winter meals but can enjoy it all year round. Especially on colder summer days and it remains a light enough dish that won’t have you feeling extra full because we’ve substituted the traditional Italian bolognese meat sauce with mushrooms instead of beef.
Feel free to adapt the recipe to your specific tastes whether that is to incorporate meat if you are not a fan of mushrooms or substitute for 1/2 cup of broth instead of wine if you don’t drink alcohol or use non alcoholic cooking wine. Of course we recommend you try it first as is because let me tell you the first time we ever made this WOW did it ever turn out good. It not only smells absolutely delicious it gets better over time. Your leftovers just got a whole lot better! To make this recipe vegan simply omit the parmesan at the end or substitute with your preferred vegan cheese.
It’s a great way to make leftovers whether it’s for your lunch the next day-that’s what we did 🙂 or even make this in advance and divide it into lunches for the week. For a better re-heat use rice instead of pasta if making as a meal prep. You can even make a big batch of the sauce and freeze it… stash it for a rainy day. We’d recommend omitting the fresh herbs and simply adding fresh ones when reheated. We’ve tried to keep this as simple as possible to be able to make this quickly all out of one pot for those busy weeknights or last minute meals and easy enough using simple ingredients that are commonly found all year round.
Of course you don’t have to go all out with the extra steps of sautéing mushrooms in butter and thyme that you see overtop the bread in the pictures. It does add a nice touch and it gives the dish more shape and depth which make it even more appealing.