Mushroom Veggie Bolognese

Ingredients

• 100g chestnut mushrooms, roughly chopped
• 100g button mushrooms, sliced
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 red pepper, finely chopped
• 100ml red wine
• 1 tin of chopped tomatoes
• 100ml vegetable stock
• 2 thyme sprigs, chopped
• 10g basil, stalks and leaves
• 2 bay leaves
• 1tsp tomato puree

To serve

• Spaghetti
• Parmesan cheese, grated

Method

1. In a large saucepan, heat the oil and saute 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.
2. Pour in the red wine, stock and tinned tomatoes. Season with salt and milled pepper to taste and simmer for 15-20 minutes.
3. When ready add chopped fresh basil and serve with freshly cooked spaghetti and a grating of parmesan cheese.