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
Ingredients
- 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
- 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.
- Add the mushrooms. Season well. Cook until they start to pick up colour and loose some of their moisture.
- 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.
- Cook your pasta in the meantime.
- Once the pasta is done and the sauce is thick, give it a little taste. Adjust seasoning as needed. Then, fold in the herbs.
- Tumble the pasta through the sauce.
- 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.
Recipe supplied by ableandcole.co.uk