Traditionally, Bolognese is a time consuming, rich, and deeply flavored broth. The meat adds body and umami, but you don’t need meat for a beautiful Bolognese.

In this vegetarian version, while not the same as a traditional Bolognese, roasted cauliflower and mushrooms provide every bit as much flavor and texture as the meat version. Serve it over spaghetti, fettuccini, linguine, or pappardelle noodles, and you’ll enjoy a satisfying, filling dinner full of robust roasted vegetable flavors.

The process of making this is not a slam-dunk in terms of time, but it does provide cooking therapy. When the steps occupy your mind, you can begin to focus on the moment, a good thing when times are challenging.

The cauliflower and mushrooms roast in the oven while you start the sauce. Roasting concentrates and deepens their flavor while you get going on the next few steps on…

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