Mushroom Bolognese

So, peeps – I wasn’t expecting much from this recipe, to be honest – I needed a quick mid-week recipe that was easy to put together and would satisfy. Trust me by the time I get home from a long day at work I can totally appreciate why people feel like sticking something from the freezer into the oven! I was very pleasantly surprised by this cheeky little bolognese ūüôā¬† – it was really tasty and filling and so easy to make. It lasts for a few days in the fridge and is also perfect for taking to work for lunch.

1 x  red onion  Рfinely chopped
1 Р2  x tbsp vegetable oil (I used olive oil)
2 x fat garlic cloves grated
1 x medium carrot – diced into very small cubes
1 x 300g pack of mushrooms – diced very finely
1/3 cup of red wine (this really makes a difference)
1 x 400g tin of plum tomatoes
1 x tbsp tomato puree
1 x tbsp tomato ketchup
1 x bay leaf
1x tsp oregano (optional)
sea salt & black pepper to taste (always use sea salt – NEVER table salt)
A small amount of hot veg stock or plain boiling water if needed

Chop your ingredients first – makes life a lot easier (onion, carrots and mushrooms)
In a large pan gently heat the vegetable oil and then add your chopped onion, carrots and garlic and cook for about 7-8 minutes until they are getting soft.
Now add in the tinned tomatoes (plum tomatoes are sweeter than chopped tomatoes, so as a rule, they are the only ones I use) mash the tomatoes with a wooden spoon until they have disintegrated.
Add in the tomato puree, ketchup, red wine, bay leaf, oregano (if using)  and salt and pepper, stir thoroughly and finally stir in the mushrooms.
Allow to simmer for about 15 mins, adding in a little hot vegetable stock or boiling water if the mixture becomes too thick.
While the bolognese is simmering, bring a boiling pan of salted water to a boil and add enough wholewheat spaghetti (or pasta shape of your choice) for those eating (the bolognese should feed 4 adults).
Once cooked, drain the pasta and add to the bolognese mix and stir through. If fewer people are eating remove some of the bolognese mixture for later use and add in your pasta (you get the idea!).
Serve with a crisp salad and enjoy!

NOW this is not just a speedy recipe which tastes delicious but it is also nutritious  РAll types of edible mushrooms contain varying degrees of protein and fibre. They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Tomatoes are the best source of the carotenoid pigment lycopene. Some studies suggest it can help prevent prostate, lung, and stomach cancers. 

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