Mushroom & Spinach Bolognese
Ingredients
200-250g spaghetti or pasta
1 large onion
4 fat cloves of garlic
2 tbsp sunflower oil (or other)
a pinch of salt
a good grind of pepper
4 tbsp tomato puree or a can of chopped tomatoes
250g mushrooms
1 tbsp bottled lemon juice
100g frozen spinach (or fresh)
1 tsp basic mixed dried herbs
Method
Finely slice your mushrooms, then chop until they’re finely diced.
They’ll shrink a bit in the pan as they lose moisture.
Then either use them straight away, or freeze, or spread thinly on a tray on a layer of kitchen paper and leave to dry for a day or two somewhere safe and not moist.
First bring a pan of water to the boil.
While it’s warming through, peel and slice your onion and garlic, and mince your mushrooms.
Toss into a pan with the oil, salt and pepper and turn the heat up high for a minute or two, taking care not to burn anything.
Turn the heat down to low-medium, depending what hob ring you have it on.
Toss the pasta into the boiling water and reduce to a simmer for 8 minutes, or until cooked.
Turn your attention back to the other pan. Add all remaining ingredients and stir well. Bring back to a high heat, add half a small cup of water to loosen the tomato puree, stir well to combine and reduce the heat back down, stirring occasionally.
Taste it – and season as required
Tasty Tip
Swap the spaghetti for courgetti
Pair it with garlic bread