Beef & Mushroom Bolognese

Ingredients

• 500 g beef mince
• 200 g chestnut mushrooms
• 800 g tinned chopped tomatoes
• 1 onion
• 1 carrot
• 3 clove garlic cloves
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 150 ml beef stock
• 1 tbsp olive oil

Method

1. 1

   Finely dice the onion and carrot, slice the mushrooms, and mince the garlic.

2. 2

   Heat the oil in a wide pan over medium-high heat, add the onion and carrot, and cook for 6 minutes.

3. 3

   Add the garlic and mushrooms and cook for 4 minutes until the mushrooms release their liquid.

4. 4

   Push the vegetables to one side, increase the heat, and brown the mince thoroughly, breaking it up well.

5. 5

   Stir in the tomato purée and oregano and cook for 2 minutes, then add the tinned tomatoes and stock.

6. 6

   Simmer uncovered for 30 minutes, stirring occasionally, until rich and thick. Season generously.

7. 7

   Cool completely and freeze in portions. Serve from frozen or refrigerated with pasta or on jacket potatoes.