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Mushroom Bolognese

  • Prep Time
    20 MINS
  • Cook Time
    33 MINS
  • KCals 119
  • Carbs 17G
4 Servings


  • 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


  1. Spray a large saucepan with low calorie cooking spray and place over a medium heat.

  2. Add the carrots, onions and celery and sauté for 10 minutes until soft.

  3. Add the garlic and herbs and cook for a further minute.

  4. Add the mushrooms to the pan and stir for 2-3 minutes until they begin to cook down.

  5. Stir in the tomato puree, tomatoes and the red wine stock pot.

  6. Add the stock and Henderson's relish and bring to the boil.

  7. Turn down the heat and simmer for 20-25 minutes until all the vegetables are soft and the sauce is rich and thick.

  8. Serve with your choice of accompaniment.