My husband to me: "What's for dinner tonight?"
My husband: "Oh. Does it have meat in it?" [A fair question since I have been veggie heavy due to trying to use all our CSA veggies]
I wasn't lying. There IS some ground turkey in this dish. But you know how they say that mushrooms are meaty? That's exactly what this recipe is really all about. It tastes a lot like your traditional bolognese sauce but uses meaty mushroom pieces in place of most of the ground meat yielding a healthier version of this Italian favorite. Even my mushroom-hating husband thought he was eating meat and loved this dish. He went so far as to tell me a good two or three times how much he liked this dish. I didn't have the heart to tell him that it was mostly mushrooms. Genius I tell you, genius!
Of course, you can make this recipe completely vegetarian by omitting the ground meat altogether or using those vegetarian beef crumbles. As always, I added a few shakes of cracked red pepper for a good kick. This will go in my recipe keepers for sure! By the way, if you're looking for a more traditional meat bolognese, check out this recipe :).
For this swap, I submitted my favorite simple sauce, Marinara Magnifica which was received by Caitlin's Cooking and More. It's a simple, great sauce to use on pretty much anything and I love how Caitlin adapted it for the crockpot. See the rest of the Italian swap roundup at A Taste of Home Cooking.
- 1 T. olive oil
- 1 c. chopped onion
- 1 t. salt
- 1 t. black pepper
- 1/2 lb. lean ground beef (optional; I used ground turkey)
- 5 c. finely chopped mushrooms (I used baby bella but feel free to use a combo of whatever)
- 1 t. minced garlic
- 3 T. tomato paste
- 1/2 c. dry red wine
- 1 (28 oz) can diced tomatoes, undrained
- 1 t. Italian seasoning
- 1 t. oregano
- 1 lb. pasta
- 1/4 c. pasta water
- Parmesan cheese and fresh chopped parsley or basil chiffonade
- Few shakes of cracked red pepper (optional)
**This sauce can be frozen for up to 6 months. Great for a make-ahead meal!**
Source: As seen on and adapted by Hezzi-D's Books and Cooks from Cooking Light