Healthy Mushroom Bolognese with Tagliatelle + Buffalo Mozzarella
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty mushroom-based pasta sauce with red wine and fresh herbs, served over tagliatelle with creamy buffalo mozzarella. A vegetarian take on Bolognese that's rich and deeply flavored.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 red peppers, minced
- 1 large red onion, minced
- 4 cloves garlic, minced
- 4 portabello mushrooms, minced (about 10 cups)
- 2 tablespoons fresh oregano, minced
- 2 tablespoons fresh sage, minced, plus more for garnish (optional)
- 1/4 cup fresh basil, minced
- 1 cup red wine
- 1 quart diced tomatoes
- 1 pint crushed tomatoes
- 1 tablespoon sugar
- 1/2 teaspoon salt (plus more to taste)
- red pepper flakes, to taste (I use about 1 teaspoon)
- 2-4 parmesan rinds (you can usually get these at your cheese counter– just ask!)
- 1 pound tagliatelle pasta
- 4-6 oz buffalo mozzarella
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 640mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 314mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.