Healthy Mushroom Bolognese with Tagliatelle + Buffalo Mozzarella

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  • 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)
  • 24 parmesan rinds (you can usually get these at your cheese counter– just ask!)
  • 1 pound tagliatelle pasta
  • 46 oz buffalo mozzarella


  1. Heat a large dutch oven with 2 tablespoons of olive oil over medium heat.
  2. Add in the red peppers and red onion. Cook until peppers are soft and onions are translucent.
  3. 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.
  4. Turn the heat to high and deglaze the pan with red wine. Cook down the mixture with the wine for 2-3 minutes.
  5. Add in the diced tomatoes, crushed tomatoes, sugar salt, and red pepper flakes. Allow mixture to come to a boil, then turn heat to low. Plop in the parmesan rinds, cover the pot with a lid, and let simmer for 2-3 hours (the longer it goes, the more deep the flavor will be).
  6. Cook tagliatelle al dente so it can really hold up to the thick sauce. Finish with buffalo mozzarella and a sprig of sage!