Ingredients

The following ingredients have 2 Servings
  • 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 Sea salt and black pepper
  • 2 tbsp Tomato puree
  • 2 tbsp Balsamic vinegar
  • 0.5 cup Fresh basil (chopped)
  • 2 tbsp Dried oregano
  • 140 g Linguine or Spaghetti
  • Parmesan (to serve)

Instruction

  • Add the pasta to a pan of boiled water and simmer for 12 minutes.
  • Put the oil in a pan and heat gently. Fry the onions, carrots, celery, garlic and leek and gently cook for 4-5 minutes.
  • Add the mushrooms and cook for a further 3 minutes.
  • Add the chopped tomatoes, salt and pepper, tomato puree, balsamic vinegar, oregano and fresh basil and stir well. Simmer for 5 minutes.
  • Drain the pasta and dived between bowls and then spoon the mushroom bolognese on top. Serve with a sprinkling of parmesan and extra basil.