Mushroom Bolognese
-
Prep Time
20 MINS
-
Cook Time
33 MINS
- KCals 119
- Carbs 17G
4 Servings
Ingredients
- 2 medium carrots, peeled and finely diced
- 2 sticks of celery, finely diced
- 1 medium onion, peeled and finely diced
- 450 g mushrooms, finely chopped
- 400 g tin of chopped tomatoes
- 3 cloves of garlic, peeled and crushed
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 vegetable stock cube, made up with 300ml boiling water
- 1 red wine stock pot
- 2 tbsp Henderson's relish (or Worcestershire sauce)
- 2 tbsp tomato puree
- low calorie cooking spray
Instructions
-
Spray a large saucepan with low calorie cooking spray and place over a medium heat.
-
Add the carrots, onions and celery and sauté for 10 minutes until soft.
-
Add the garlic and herbs and cook for a further minute.
-
Add the mushrooms to the pan and stir for 2-3 minutes until they begin to cook down.
-
Stir in the tomato puree, tomatoes and the red wine stock pot.
-
Add the stock and Henderson's relish and bring to the boil.
-
Turn down the heat and simmer for 20-25 minutes until all the vegetables are soft and the sauce is rich and thick.
-
Serve with your choice of accompaniment.