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.
Ingredients: (serves 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 (1 teaspoon) sugar
5 ml (1 teaspoon) 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.
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