Mushroom Bolognese

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    Mushroom Bolognese is an ideal recipe to get your toddler pre-school child to eat mushroom. You could make a small change to support the Soil Association's Organic "Small Change Big Difference" campaign by using all Organic ingredients.

    Prep: 20mins
    Cook: 45mins
    Serves 4-6

    • A few splashes of olive oil
    • 2 onions, finely diced
    • 4 large garlic cloves, chopped
    • 2 large carrots, finely diced
    • 2 sticks of celery, finely diced
    • 400g mushrooms (any variety), finely chopped like mince
    • sea salt and black pepper
    • 800g tinned tomatoes
    • a splash of balsamic vinegar
    • a glass of red wine
    • 2 bay leaves (optional)
    • 2 tablespoons tomato purée
    • a few sprigs of rosemary and/or thyme, leaves finely chopped

    How to make Mushroom Bolognese

    1. Place a large pan or pot over a medium heat. Add a glug of oil. When it's hot, add the onions, garlic, carrots and celery. Sizzle until soften, 10-15mins.
    2. Add the mushrooms. Season well. Cook until they start to pick up colour and loose some of their moisture.
    3. Tip in the tomatoes, a splash of balsamic and the wine. Let it bubble up until it reduces down a bit and the sauce starts to thicken up.
    4. Cook your pasta in the meantime.
    5. Once the pasta is done and the sauce is thick, give it a little taste. Adjust seasoning as needed. Then, fold in the herbs.
    6. Tumble the pasta through the sauce.
    7. Plate up and finish each with a mound of greenery (rocket, watercress or just a nice handful of chopped parsley), a little drizzle of olive oil and some parmesan.
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