This recipe caters to both Bolognese lovers and those looking to eat more plants. It's even a fan among mushroom skeptics! Packed with the savory goodness of ground beef and a dose of vegetables, this mushroom spaghetti sauce introduces a delicious strategy to incorporate more veggies into your diet without sacrificing flavor.


- Mushrooms - Ground beef - Onion - Garlic - Spices - Marinara sauce - Balsamic vinegar - Reserved pasta water

Do I need to add pasta water?

Yes, it helps thicken the sauce. But if you forgot, no worries. Add ¾ cup of water with ¼ teaspoon of additional salt.

Top Tip

Looking to add even more vegetables? Dice up any vegetables of choice (zucchini and bell peppers are great options) and add them in along with the mushrooms.


This mushroom spaghetti sauce will store in the fridge for about 3-4 days in an airtight container. To freeze, divide between air tight containers and freezing for up to 3 months. Defrost in the fridge overnight before heating in a saucepan over low-medium heat.


To make gluten-free: Use a gluten-free pasta. To make dairy-free: Use a vegan parmesan. To make vegan: Skip the ground beef and replace with lentils, crumbled tempeh or meat-less ground “beef”. To make nut-free: This recipe is naturally nut-free.

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!