Mushroom bolognese

2 tbsp olive oil

1 brown onion, finely chopped

1 stick celery, finely chopped

3 garlic cloves, crushed

2 carrots, grated

500 g button mushrooms, half sliced half diced

1 tbsp tomato paste

1 tbsp soy sauce

½ tsp vegemite

700 ml jar tomato passata

1 cup vegetable stock

1 tsp dried oregano

400 g spaghetti

1 green shallot, sliced

1 green salad to serve

Heat the oil in a medium saucepan. Add the onion and celery and cook over medium heat for 5 minutes or until soft. Add the garlic, carrot and mushrooms and cook, stirring, for 10 minutes or until mushrooms are tender.

Add the tomato paste, soy sauce, vegemite, passata, stock and oregano. Bring to the boil and reduce heat to low. Simmer, uncovered, for 20 minutes or until sauce is thickened. Season with black pepper.

Cook the spaghetti in large saucepan of salted boiling water following packet instructions. Drain. Toss together the spaghetti with the mushroom bolognese. Garnish with green shallots and serve with a green salad.

Print Options: