Jul 4, 2019
Mushroom Bolognese
Ingredients
2 tbsp olive oil
2 medium brown onions, finely chopped
3 garlic cloves
3 rashers bacon
3 tbsp tomato paste
500 g flat, Swiss Brown or Portobello mushrooms, chopped (see tip)
750 g beef mince
3 400g cans diced tomatoes
3 tsp dired oregano
Directions
Heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.
Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 30 minutes or until thickened. Season.
Spoon half the Bolognese into a freezer-safe container for another meal. Stir the rest through cooked pasta. Serve sprinkled with parmesan and fresh basil.
Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.
Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.
Freezer tip Bolognese with freeze for up to 3 months.
Sep 8, 2017
Bolognese of Mushroom Meatballs
Ingredients
750g beef mince
350g Button Mushrooms, blended in food processor
4 garlic cloves, crushed
1 small red chilli (optional)
1 tbsp chopped flat leaf parsley
1 tbsp chopped chives
2 tbsp thickened cream
1 splash sherry vinegar (optional)
1/2 Spanish red onion, finely chopped
Olive oil, for frying
700ml tomato purée (passata)
500ml chicken stock
2 garlic cloves finely sliced
1 onion finely chopped
4 sprigs thyme
1 carrot finely chopped
1/2 leek finely chopped
500g cooked spaghetti
Basil & oregano to garnish
Directions
In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.
In a bowl, combine the mushroom mince with the beef mince.
Roll mince mixture into golf ball-sized meatballs.
Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.
Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.
Add meatballs and reduce to low and cook for 5 minutes or until cooked through.
Toss through pasta, garnish with Parmesan and herbs.
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