Adding mushrooms to your beef bolognese is always a good idea. With a lot less fat and sodium its a healhty and yummy choice.
- 30ml Olive oil
- 250g Beef mince
- 250g Button mushrooms – sliced
- 1 Can chopped tomatoes
- 1 Onion – chopped
- 1 Carrot – peeled and chopped
- 2 Garlic cloves – finely chopped
- 4 thyme stems – hard parts removed
- 250ml Beef stock
- 5ml Paprika
- 5ml Sugar
- Black pepper to taste
Serve with Cooked pasta, fresh basil leaves, and parmesan cheese
Heat the oil in a pot and add onion and carrots. Saute until soft but not brown. Add the garlic and saute for another minute.
Add the mushrooms and Beef mince and cook for about 10-15 minutes.
Now add the tomatoes, beef stock, sugar, and paprika and stir well. Flavor with salt and pepper and let it simmer for 30 minutes. Stir every now and then.
Serve on the pasta with the fresh basil and parmesan as toppings.
Recipe courtesy of: The
Recipe courtesy of: The South African Mushroom Farmers’ Association
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