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Mushroom Bolognese

Yields4 ServingsPrep Time15 minsCook Time45 minsTotal Time40 mins

 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 Portobella mushrooms, chopped (see tip)
 750 g beef mince
 3 400g cans diced tomatoes
 3 tsp dired oregano
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

Servings 4