If you are trying to cut down your meat intake, then why not mix chopped mushroom into the mince. A 50/50 blend would work very well, adding lovely mushroom flavour to the bolognese but not totally removing the goodness of meat. Great way to trick the kids into eating mushrooms too!
|375 g||Pure South Beef Mince (Main)|
|375 g||Meadow Portabello Mushrooms, chopped in food processor (Main)|
|1 packet||F. Whitlock & Sons Killer Sauce for Spag Bol|
|1 packet||Diamond spaghetti (Main)|
|2 Tbsp||Olivado Extra Virgin Olive Oil, plus more for the spaghetti|
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- Chop mushrooms in a food processor to make them resemble mince.
- Heat olive oil in a saucepan over medium heat. Add the mushrooms and mince, cook, stirring for 3-4 minutes until the mince changes colour. Mix in the sauce for spag bol. Cover the pan and lower heat. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to the packet instructions. Drain, drizzle a little olive oil to prevent sticking.
- Serve Bolognese sauce over spaghetti.
Serving suggestion: Top with somePerfect Italiano Parmesan cheeseand choppedSuperb Herb Italian Parsley. A simple green salad will go with it nicely.