[Sticky] Mushroom Bolognese

This mushroom bolognese is full of flavour and also vegan!

Ingredients:

30g Porcini mushrooms, dried
2 tbsp olive oil
500g mushrooms, sliced small
2 medium onions, chopped small
4 garlic gloves, crush and chopped small
2 grated carrots
2 celery stalks, chopped finely
2 sprig thyme leaves, chopped small
2 sprig rosemary leaves, chopped small
2 tsp tomato puree
2 tins of chopped tomatoes
Basil, small handful (approx. 10 leaves)
400g of your choice of pasta

Method: Number of Servings 6 / Prep Time 20 Minutes – Cook Time 45 Minutes

1. Begin by putting the porcini mushrooms in a bowl of boiling water, leave to soak.

2. Add 1 tbsp of olive oil to a hot pan, add the chestnut mushrooms and a pinch of salt. Once the mushrooms are soft and have changed to a golden brown colour take them out of the pan.

3. While the pan is still hot add the onions, garlic, carrots and celery and another 1 tbsp of olive oil. Stir well and leave with a lid on for 10 minutes.

4. Once the vegetables have become soft add the herbs and tomato puree, also drain the porcini mushrooms, chop them then add to the pan. You can also now add the chestnut mushrooms back in.

5. Cook for a minute stirring well then add the tinned chopped tomatoes. Cook for a further 30 minutes stirring occasionally until your sauce has become thick. Add in the basil.

6. Cook your chosen pasta following the packet instructions.

7. Mix the pasta into the sauce and serve.

Nutritional Information Per Serving:

• 57g Carbs
• 6.5g Fat
• 13g Fibre
• 373 Kcals
• 15g Protein
• 0.08g Salt