Mushroom bolognese

The combination of beef, mushrooms and bolognese sauce is delicious! It is a absolute favourite with the kids! Easy and quick to prepare and possible to freeze for other week night dinners.

Preparation Time: 45 minutes

Serves: 4

Ingredients

• 2 tbsp olive oil

• 2 medium brown onions, finely chopped

• 3 garlic cloves

• 3 rashers bacon

• 3 tbsp tomato paste

• 500 g flat, Swiss Brown or Portobello mushrooms, chopped (see tip)

• 750 g beef mince

• 3 400g cans diced tomatoes

• 3 tsp dried oregano

Method

Heat oil in a large saucepan over medium heat. Add onion, cook 5 minutes or until softened. Add garlic and bacon, cook 3 minutes. Add the tomato paste, cook stirring for 1 minute. Add mushrooms, increase heat to high and cook, stirring often for 4 minutes, until tender.

Add the mince, cook, stirring with a wooden spoon until mince changes colour. Add the tomatoes and oregano. Bring to the boil. Reduce heat to low. Simmer, uncovered for 30 minutes or until thickened. Season.

Spoon half the Bolognese into a freezer-safe container for another meal. Stir the rest through cooked pasta. Serve sprinkled with parmesan and fresh basil.

Tip You can roughly chop mushrooms by hand, alternately pulse them in a food processor.

Flavour change – for a Mexican twist add 2 tbs Mexican spice to your Bolognese in step 2 when you add the mince.

*Freezer tip- Bolognese will freeze for up to 3 months.

Recipe Courtesy of: Australian Mushrooms