Serves 4
Ingredients
100g Chestnut mushrooms, roughly chopped
100g Button mushrooms, sliced
1 Onion, finely chopped
2 Garlic, finely chopped
2tbsp olive oil
1 small Carrot, finely chopped
1 Celery stalks, finely chopped
1 Red pepper, finely chopped
100ml red wine
1 Tin tomatoes
100ml vegetable stock
2 Thyme sprigs, chopped
10g basil. Stalks and leaves
2 bay leaves
1tsp Tomato puree
Serve with spaghetti and parmesan cheese
Method
In a large saucepan, cook the onion, garlic, carrot and celery for about 5 minutes until soft.
Now add the mushrooms, pepper, thyme, basil stalks and bay leaves. Continue cooking for a further 5 minutes. Pour in the red wine, stock and tinned tomatoes. Season with salt and milled pepper to taste and simmer for 15-20 minutes. When ready add chopped fresh basil and serve with freshly cooked spaghetti and a grating of parmesan cheese.