Mushroom Bolognese

2 standard portions

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Ingredients

• 1 tbsp Olive oil
• 1 Onion (small; diced)
• 2 Carrots (diced)
• 2 Garlic clove (crushed)
• 1 rib Celery (diced)
• 1 Leek (thinly sliced)
• 400 g Mixed mushrooms (half grated, half sliced)
• 400 g Chopped tomatoes (canned)
• 1 pinch Fine sea salt and ground black pepper
• 2 tablespoons Tomato puree
• 2 tablespoons Balsamic vinegar
• 10 g Fresh basil (chopped)
• 2 tablespoons Dried oregano
• 140 g Linguine or Spaghetti
• Parmesan (to serve)

Method

1. Add 140 g Linguine or Spaghetti to a pan of boiled water and simmer for 12 minutes.
2. Put 1 tbsp Olive oil in a pan and heat gently. Fry 1 Onion, 2 Carrots, 1 rib Celery, 2 Garlic clove and 1 Leek and gently cook for 4-5 minutes.
3. Add 400 g Mixed mushrooms and cook for a further 3 minutes.
4. Add 400 g Chopped tomatoes, 1 pinch Sea salt and black pepper, 2 tbsp Tomato puree, 2 tbsp Balsamic vinegar, 2 tbsp Dried oregano and 10 g Fresh basil and stir well. Simmer for 5 minutes.
5. Drain the pasta and dived between bowls and then spoon the mushroom bolognese on top. Serve with a sprinkling of Parmesan and extra basil.