Vegan Bolognese with Mushrooms and Walnuts

Seared mushrooms and toasted walnuts give this plant-based Bolognese the depth and texture of the classic. It makes a big batch, and the extra sauce freezes well.

Makes about 6 cups of sauce · 1¾ hours

Ingredients

• 1 cup shelled walnuts (about 100 grams), chopped into pieces no bigger than ¼ inch
• Kosher salt and black pepper
• 1 pound fresh mushrooms, ideally half shiitake and half cremini
• ½ cup olive oil, plus more for serving
• 1 teaspoon fennel seeds
• 2 teaspoons soy sauce
• 2 teaspoons thick, syrupy balsamic vinegar (optional)
• 1 medium yellow onion, finely chopped (about 1⅓ cups)
• 1 medium carrot, peeled and finely chopped (about 1 cup)
• 2 celery stalks, peeled and finely chopped (about ¾ cup)
• 4 garlic cloves, chopped
• 1 teaspoon dried oregano
• ¾ teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 2 teaspoons yeast extract spread or vegetable bouillon paste (optional)
• ½ cup dry vegan red wine
• 1 can (28 ounces) crushed tomatoes
• Linguine, fettuccine or other long pasta (about 4 ounces per serving)
• Minced fresh parsley or sliced fresh basil, for serving (optional)

Instructions

1. Toast the walnuts in a large Dutch oven over medium heat for about 5 minutes, stirring often, until they look slightly oily and smell toasty. Season with salt and pepper and move them to a medium bowl.
2. Stem the shiitakes (save the stems for stock), wipe the caps clean with a damp paper towel and chop all the mushrooms into ¼-inch pieces by hand.
3. Wipe out the pot and heat 2 tablespoons oil over medium-high. Add half the mushrooms and ½ teaspoon fennel seeds, season well with salt and pepper, and cook for about 6 minutes, until browned. Add them to the walnuts, then repeat with 2 more tablespoons oil and the rest of the mushrooms and fennel seeds. Stir the soy sauce and the balsamic, if using, into the mushroom mixture.
4. Wipe out the pot again and heat 2 tablespoons oil over medium. Add the onion, carrot and celery, season with salt and pepper, and cook for about 7 minutes, until the edges start to brown.
5. Stir in the mushroom-walnut mixture, garlic, oregano and pepper flakes for 1 to 2 minutes. Add the tomato paste and yeast extract, if using, and cook for 4 to 5 minutes, stirring often, until darkened and caramelized.
6. Pour in the wine and cook for 3 to 4 minutes, until it cooks down to a thick, sticky glaze.
7. Add the crushed tomatoes and 1 cup water and bring to a simmer over high heat. Lower to medium-low, cover and cook for 30 to 40 minutes, stirring now and then. Stir in the last 2 tablespoons oil and season to taste.
8. Meanwhile, cook the pasta until al dente. Drain, saving 1½ cups of the pasta water.
9. Toss the pasta with about ¾ to 1 cup sauce per serving, adding pasta water until the sauce looks glossy. Serve in shallow bowls with extra sauce on top, a drizzle of olive oil and parsley or basil.

Tips

• Chop the walnuts and mushrooms by hand. A food processor turns some pieces to dust, and those small bits burn before the rest are done.
• Leftover sauce keeps for a few days in the fridge or up to 3 months in the freezer.

Adapted from Alexa Weibel, NYT Cooking.