Spaghetti Bolognaise Loaded with Mushrooms
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
500 g beef mince
2 tbsp tomato paste
200 g button mushrooms, sliced
1 small zucchini, grated
1 small carrot, grated
2 cans crushed tomatoes
1.50 cups water or stock
2 tsp dried oregano
salt & pepper
400 g Spaghetti
¼ cup grated Parmesan cheese
1
Heat oil in a large saucepan, over high heat, add onions and garlic and cook for 2 minutes till translucent. Tip in mince and cook for 3 minutes till browned. Stir in tomato paste and fry for 1 minute. Add in mushrooms, zucchini and carrot. Stir to combine.
2
Add tomatoes, water or stock, dried oregano and season with salt and pepper.
3
Reduce heat to medium and simmer for 35-40 minutes till sauce has thickened.
4
Cook spaghetti in a large saucepan of boiling water as packet directs till al dente. Drain pasta and serve with bolognaise and topped with grated parmesan cheese.
Ingredients
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, chopped
500 g beef mince
2 tbsp tomato paste
200 g button mushrooms, sliced
1 small zucchini, grated
1 small carrot, grated
2 cans crushed tomatoes
1.50 cups water or stock
2 tsp dried oregano
salt & pepper
400 g Spaghetti
¼ cup grated Parmesan cheese
