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Mushroom Bolognese

With a medley of finely chopped mushrooms that mimics the rich, umami-packed depth of traditional Bolognese, the Jamie Oliver inspired Mushroom Bolognese recipe below is a revelation in taste and texture, without the meat. Not only is this dish a testament to the magic of mushrooms, but it also boasts a treasure trove of nutrients, making it a guilt-free pleasure that doesn't skimp on taste. Made even better with a glass of your favourite red wine. Image: Jamie Oliver .com

Ingredients: (serves 4)

1 carrot

1 onion

2 cloves of garlic

1 stick of celery

olive oil

2 fresh bay leaves

½ a bunch of fresh thyme

4 large portobello mushrooms

25g dried porcini mushrooms

100 g dried Puy lentils

2 tablespoons tomato paste

300 ml vegetable stock

1 x 400 g tin of whole peeled tomatoes

350 g dried pasta

½ a bunch of fresh basil

Parmesan cheese



Put the porcini mushrooms in a bowl and cover with hot water, soak for 10 minutes (reserve the liquid to add to your sauce with the stock).

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

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.

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

Stir in the lentils, tomato paste and stock and the porcini mushrooms soaking water, and squish in the tin of tomatoes.

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

When the lentils are almost done, cook the pasta according to the packet instructions.

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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