No store selected
Mushroom Bolognese Spaghetti

Mushroom Bolognese Spaghetti

Rich, hearty, and on the table in 25 minutes. Browned mince and earthy mushrooms simmered in a robust tomato bolognese, topped with shaved parmesan and fresh basil. Easy swaps to suit every diet.

5 minutesPrep Time
20 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
400g of Spaghetti (fettuccine, linguine, or pappardelle)
1 Tablespoon of Olive Oil
400g Veal or Beef Mince
150g Swiss Brown Mushrooms
500g jar Bolognese Pasta Sauce
40g of Parmesan
1 handful Fresh Basil Leaves

Directions

  1. Cook the pasta

    Bring a large pot of salted water to the boil. Cook 400g spaghetti (or fettuccine, linguine, or pappardelle) according to packet directions until al dente. Drain and keep warm.

  2. Brown the mince

    Meanwhile, heat 1 tbsp olive oil (or vegetable oil) in a large frypan over high heat. Add 400g veal or beef mince (or pork mince, or plant-based mince for vegetarian) and cook for 5 minutes, breaking it up with a spoon, until browned all over.

  3. Add sauce and mushrooms

    Stir in 500g jar Bolognese pasta sauce (e.g. Leggo's, or any good-quality tomato-based pasta sauce) and 150g Swiss brown mushrooms, sliced (or cremini, portobello, or button mushrooms). Cover and reduce heat to medium-low. Simmer for 5 minutes, stirring occasionally, until mushrooms are tender and sauce has thickened.

  4. Serve

    Divide pasta between serving bowls. Spoon the sauce generously over the top. Finish with 40g parmesan, shaved or grated (or pecorino romano) and a handful of fresh basil leaves (or flat-leaf parsley).