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About the Recipe: This Bolognese sauce combines healthy vegetables with flavorful mushrooms and can be used as a pasta sauce or as a filling for recipes like cabbage wraps.
Recipe inspired by: Chef Sarah Grueneberg, who created a vegetarian version of Bolognese to use in place of meat version
For More Recipe Information: See: http://www.foodandwine.com/recipes/mushroom-bolognese
Using a Blended Protein Technique: Use half of the required mushrooms and use ground meat like pork, beef, or sausage for the remainder.