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Mushroom, ricotta & leek galette

The addition of mushrooms make this bolognese taste even meatier – with a lot less fat and sodium than a full meat version. A stunning dish, every night of the week
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Prep Time 20 minutes
Cook Time 1 hour
Course Brunch, Vegetarian Flexitarian
Cuisine French
Servings 2


  • 30 ml olive oil
  • 1 onion, peeled & chopped
  • 1 carrot, peeled & chopped
  • 2 cloves garlic, finely chopped
  • 4 sprigs thyme, woody stalks removed
  • 250 g beef mince
  • 250 g button mushrooms, sliced
  • 1 can chopped tomatoes
  • 1 cup beef stock
  • 5 ml sugar
  • 5 ml 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)


  • Heat the oil in a medium pot, then add the onion & carrot. Fry over medium-high heat until soft but not brown yet.
  • Add the garlic and fry for another minute. 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.
  • Taste and adjust seasoning if needed. Serve hot over freshly cooked pasta, scattered with fresh basil and Parmesan cheese.
Keyword galette