Skip to Content

Vegan Bolognese Sauce from Chef Riccardo Orfino

A meatless alternative to Bolognese sauce from the acclaimed Italian chef/partner of NYC's Osteria 57 and Alice.

"Meatless" and "Italian" are not words typically paired in the restaurants of New York City, but Chef Riccardo Orfino — formerly of Michelin-starred Il Lugo di Aimo & Nadia in Milan, Osteria della Pace at Eataly Downtown, and La Pecora Bianca — offers up this marvel among his menus that are entirely "senza carne" (meatless). Here, he gracefully shares a recipe with Appetito's readers, offering a meat-free alternative to a classic Bolognese sauce.

Vegan Bolognese

Vegan Bolognese

Recipe by Riccardo Orfino
0.0 from 0 votes


Prep time


Cooking time




  • 1/2 cup 1/2 extra virgin olive oil

  • 1 medium 1 onion coarsely chopped

  • 2 2 garlic cloves

  • 2 2 celery stalk peeled and coarsely chopped

  • 2 2 carrots coarsely chopped

  • 1 pound 1 mixed mushrooms

  • 1 pound 1 pecans

  • 3 oz 3 dry Porcini

  • 32 oz 32 tomato sauce

  • 2 qt 2 vegetable stock

  • 1 glass 1 red wine (optional)

  • 1 oz 1 sage and rosemary, finely chopped

  • salt and pepper to taste

  • fresh parsley at the end


  • Cut the carrots, celery, garlic and onion very finely and sauté them until lightly golden.
  • Add the pecans and the dry porcini mushrooms, and sauté together until the mushrooms are tender.
  • Chopped the assorted mushrooms, and add them to the pot.
  • Add the tomato sauce, the glass of red wine (optional) and the vegetable stock.
  • Let the liquid simmer until the broth has dried up.
  • To finish, add sage and rosemary and stir into sauce.
  • Add fresh parsley to garnish.
  • Use this Vegan Bolognese Sauce on fresh tagliatelle or to assemble a vegetarian lasagna.
  • ENJOY!

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Sunday Shop: No Bull, Zero Restriction, Lawn Club

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

June 23, 2024

20 Things to Know About Prosecco DOC

National Prosecco Week is coming next week, which makes this a great time to freshen up your knowledge of the popular Italian sparkling wine.

June 19, 2024

Look Inside Massara, the New NYC Restaurant From Stefano Secchi

The acclaimed chef’s follow-up to Rezdôra, Massara focuses on the cuisine of Campania, with fresh pastas, roasted meats, pizzettes, and more.

June 18, 2024

How To Apply for the S. Pellegrino Young Chefs Academy Competition

Applications close this week for the prestigious culinary competition that has become a springboard for launching chef careers.

June 17, 2024
See all posts