There’s nothing like the slow, satisfying blip of fragrant, simmering Beef & Mushroom Bolognese while the wind howls outside. It’s loaded with umami mushrooms, so it’s affordable, healthy and full of flavour! #mushroomsfordinner #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #Bolognese #pasta



Beef & Mushroom Bolognese

Serves 2



30ml olive oil

1 onion, peeled & chopped

1 carrot, peeled & chopped

2 cloves garlic, finely chopped

4 sprigs thyme, woody stalks removed

250g beef mince

250g button mushrooms, sliced

1 can chopped tomatoes

1 cup beef stock

5ml sugar

5ml smoked paprika

salt & pepper to taste

freshly cooked pasta like spaghetti, to serve

fresh basil leaves, for serving (optional)

grated parmesan cheese, for serving (optional)



1 Heat the oil in a medium pot, then add the onion and carrot. Fry over medium-high heat until soft but not brown yet. Add the garlic and fry for another minute. Add the thyme leaves.

2 Add the mince and mushrooms and fry, breaking up lumps with your wooden spoon. Fry until the mixture starts to catch on the bottom – about 10-15 minutes, then add the tomatoes, stock, sugar, paprika and stir well. Season with salt & pepper, then cover and simmer over low heat for at least 30 minutes (or up to 2 hours), stirring now and then.

3 Taste and adjust seasoning if needed. Serve hot over freshly cooked pasta, scattered with fresh basil and parmesan cheese.