Vegan Ragu Neapolitan with Mushroom Bomb
Slow-simmered Neapolitan-style vegan ragu built on a sofrito base with a showstopping portobello mushroom parcels stuffed with pine nuts, vegan cheese, and sultanas. Wine and tomato create a deep, savory sauce that works with pasta or any dish needing rich tomato depth. Two-hour simmer develops complex flavor.
Ingredients
Instructions
- 1
Chop carrot, celery, and onion.
- 2
Heat olive oil in pan over medium heat, add sofrito vegetables, and cook until softened and aromatic.
- 3
Remove large stalks from portobello mushrooms.
- 4
Fill one mushroom with pine nuts, vegan cheese, and sultanas.
- 5
Top with second mushroom and tie together with butchers string, pulling tight as mushroom will shrink when cooking.
- 6
Place mushroom bundle in pan with sofrito.
- 7
Pour wine over and simmer until evaporated.
- 8
Add passata, sugar, salt, basil, and tomato puree; mix well.
- 9
Reduce heat to lowest setting, cover, and simmer for 2 hours.
- 10
Remove lid after 1 hour 45 minutes to allow sauce to thicken.
- 11
Serve with pasta or other dishes.
Tips
Use a food chopper to prepare sofrito vegetables efficiently.
Tie mushroom bundle tightly as it shrinks during cooking.
Red or white wine both work; choose based on preference.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well up to 3 months.
Prepare through step 7 up to 1 day ahead; finish simmering just before serving.
Over pasta, polenta, or grain bowls. Pairs with crusty bread.
Common Mistakes
Do not skip tying mushroom tightly to avoid it falling apart during cooking.
Do not skip removing lid in final 15 minutes to avoid watery sauce.
Substitutions
Dairy-Free Swaps
Vegan Options
similar sweetness and texture