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12-Minute Spaghetti and Mushroom Bolognese

Yields4 Servings

 400g cup mushrooms
 1 brown onion
 2 garlic cloves
 2tbs olive oil, extra for drizzling
 300g pork sausages in natural casing (Cumberland, Italian or pork & fennel)
 ΒΌ cup salt-reduced tomato paste
 1 cup tomato passata sauce
 300g spaghetti
 Basil leaves and 20g parmesan to serve

Heat large non-stick fry pan over high heat. Place mushrooms, onion and garlic in a food processor. Process to form a thick paste. Add mushroom mixture to the hot pan, squeeze sausage meat out of the casings and cook for 6 minutes.


Add tomato paste to mixture and cook for a further 4 minutes. Reduce heat, add tomato passata and simmer for a further 2 minutes.


Meanwhile bring a large pot of water to the boil and cook pasta to packet instructions. Strain and set aside.


Add pasta to sauce and serve with basil leaves and shavings of Parmesan.

Nutrition Facts

Servings 4