Mushroom Bolognese

A delicious veg-packed pasta dish for the whole family to enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Method

Step 2

Peel the carrot, onion and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.

Step 3

Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.

Step 4

Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.

Step 5

Stir in the tomato purée and stock, and squish in the plum tomatoes.

Step 6

Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until tender.

Step 7

Cook the pappardelle according to the packet instructions, until al dente.

Step 8

Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve

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