Healthy Mushroom Bolognese with Tagliatelle + Buffalo Mozzarella

Name: Healthy Mushroom Bolognese with Tagliatelle + Buffalo Mozzarella
Yield: 8, 8 servings
Ingredients: 1 tablespoon sugar; 1 cup red wine; 4 cloves garlic, minced; 1/2 teaspoon salt (plus more to taste); 2 red peppers, minced; 1 large red onion, 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 quart diced tomatoes; 1 pint crushed tomatoes; 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

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By: Sarah Fennel (via Bromabakery)

Original Publish: Jan 5, 2017

Last Updated: Mar 1, 2026

Yields: 8, 8 servings

Instructions

Heat a large dutch oven with 2 tablespoons of olive oil over medium heat.
Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
Add in the garlic and mushrooms. Allow the mushrooms to release juices and fully cook down, about 5 minutes. In the last minute of cooking, add in the oregano, sage, and basil.