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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a really great vegetarian alternative to the traditional meat bolognaise and alot quicker to make. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
2 garlic cloves, chopped |
600 g mushroom caps, diced |
2 tablespoons tomato paste |
1/2 cup white wine |
1 (425 g) can diced tomatoes |
1 bay leaf |
2 tablespoons dried oregano |
1/4 cup chopped fresh parsley |
Directions:
1. Heat oil in a large high-sided saucepan.
2. Add onion and cook until soft.
3. Add garlic and cook for 30 seconds.
4. Add mushrooms and cook for a few minutes.
5. Add tomato paste and cook for 30 seconds.
6. Add wine and cook until reduced.
7. Add tinned tomatoes, bay leaf and oregano.
8. Season and cook for 8-10 minutes or until rich and thick.
9. Stir through pasrsley and serve with spaghetti and parmesan.
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