European
European - Italy - Pasta and Grains
Mushroom Bolognese
Chef's Menu Description
Fresh pasta tossed in an authentic, slow-simmered Italian sauce, enriched with aged cheese, fresh herbs, and extra virgin olive oil.
Ingredients
- • 2 medium carrots, (peeled and finely diced)
- • 2 sticks of celery, (finely diced)
- • 1 medium onion, (peeled and finely diced)
- • 450 g mushrooms, (finely chopped)
- • 400 g tin of chopped tomatoes
- • 3 cloves of garlic, (peeled and crushed)
- • 1 tsp dried oregano
- • 1/2 tsp dried thyme
- • 1 vegetable stock cube, (made up with 300ml boiling water)
- • 1 red wine stock pot
- • 2 tbsp Henderson's relish (or Worcestershire sauce)
- • 2 tbsp tomato puree
- • low calorie cooking spray
Preparation Steps
1
Phase 1
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
2
Phase 2
Add the carrots, onions and celery and sauté for 10 minutes until soft.
3
Phase 3
Add the garlic and herbs and cook for a further minute.
4
Phase 4
Add the mushrooms to the pan and stir for 2-3 minutes until they begin to cook down.
5
Phase 5
Stir in the tomato puree, tomatoes and the red wine stock pot.
6
Phase 6
Add the stock and Henderson's relish and bring to the boil.
7
Phase 7
Turn down the heat and simmer for 20-25 minutes until all the vegetables are soft and the sauce is rich and thick.
8
Phase 8
Serve with your choice of accompaniment.