Super hearty, intensely savory, and packed with Italian spices, this mushroom Bolognese sauce is sure to satisfy vegans, vegetarians, and omnivores alike. Perfect for a meatless pasta night!
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander and toss it with a dash of olive oil to prevent sticking.
Coat the bottom of a large skillet with 3 tablespoons of olive oil and place it over medium heat.
When the oil is hot, add the mushrooms in an even layer.
Allow the mushrooms to cook until browned on the bottoms, about 5 minutes. Flip and cook about 5 minutes more.
Remove the mushrooms from the skillet and transfer them to a plate.
Add the remaining tablespoon of olive oil to the skillet. When the oil is hot, add the onion, carrots and celery. Sauté until the veggies begin to soften, about 10 minutes.
Add the garlic to the skillet and sauté 1 minute, until very fragrant.
Return the mushrooms to the skillet and add the wine. Bring it to a boil, lower the heat and allow it to simmer until reduced by about half, about 5 minutes.
Stir in the milk, tomatoes, tomato paste, soy sauce, thyme, basil, oregano, and fennel. Raise the heat and bring the mixture to a boil.
Lower the heat and allow it to simmer for about 20 minutes, until the veggies are fully cooked and the sauce is thick and rich.
Remove from heat and season with red pepper flakes, salt and pepper to taste.
Divide the pasta among plates and top with the mushroom Bolognese sauce. Serve.
*I used a mix of button, cremini, oyster and shiitake. Use what you like though!