Mushroom bolognese with carrot 'spaghetti'
20 g, porcini variety
1 medium, finely chopped
1 stick(s), finely chopped
500 g, cup variety, coarsely chopped
2 clove(s), crushed
Canned diced tomatoes
400 g, (1 x 400g can)
2 cup(s), (520g)
½ cup(s), leaves torn, plus extra to serve
500 g, large, spiralised
½ tsp, vegetable, gluten-free variety
- Place porcini mushrooms in a medium heatproof bowl. Cover with 1 cup (250ml) boiling water and set aside for 10 minutes. Drain through a sieve into a bowl, discarding mushrooms and reserving the porcini water.
- Meanwhile, heat oil in a large non-stick saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes. Add mushrooms and garlic, cook, stirring, for a further 5 minutes. Stir in vinegar, tomatoes, passata, porcini water and basil. Season with salt and pepper and bring to the boil. Reduce heat, simmer covered, stirring occasionally, for 30 minutes or until sauce has thickened.
- Heat a large non-stick frying pan over medium-high heat. Add carrot, stock powder and ½ cup (125ml) water and cook, stirring, for 5 minutes or until water has evaporated and carrot has softened slightly. Reduce heat to low and stir through half the bolognese. Divide carrot spaghetti among 4 bowls and top with remaining bolognese. Sprinkle with extra basil leaves.