BlogDinnerMushroom and Tomato Bolognese

Mushroom and Tomato Bolognese

Mushroom and Tomato Bolognese

Serves 4


1 tbsp vegetable oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 large carrot, chopped

1 aubergine, finely chopped

200g closed cup mushrooms, sliced

400g can chopped tomatoes

2 tbsp tomato puree

250ml vegetable stock

2 tsp Italian mixed dried herbs

300g dried spaghetti

12 cherry tomatoes, halved

Freshly ground black pepper

Basil leaves, to garnish


  1. Heat the oil in a large heavy-based saucepan. Add the onion, garlic, carrot, aubergine and mushrooms. Cook, stirring, for 2-3 minutes.
  2. Add the tomatoes, tomato puree, stock and dried herbs. Stir well. Simmer, partially covered, for 25-30 minutes, adding a little extra water if needed.
  3. After 15 minutes, cook the spaghetti in plenty of boiling water for 10-12 minutes, or according to pack instructions. When it’s ready, stir the cherry tomatoes into the Bolognese sauce. Season.
  4. Drain the spaghetti and share it between 4 warm plates. Top with the Bolognese sauce and serve, garnished with basil leaves.