400g can chopped tomatoes
1 Regular sized mushroom, roughly chopped
400g can legumes/pulses
1 turnip, roughly chopped
1 carrot, diced
1 Onion, diced
1 tbsp oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
¼ tsp dried basil
Add the oil to a saucepan over medium heat and once warmed, add the onion and cook until soft and translucent. After 2-3 minutes of cooking, add the garlic and stir for another 2 minutes.
Next, add the seasoning and stir until everything is coated. Now add the carrot and turnip to the saucepan and stir. Allow to cook for another 2-3 minutes before adding the mushrooms and legumes. Stir and cook for 3 minutes until your vegetables have cooked down and reduced in size. Then add the tomatoes and stir. Cook on a medium heat for 4-5 minutes until the sauce bubbles lightly, then reduce heat and cook for the next 20 minutes.
Meanwhile, add roughly 300ml of water to another saucepan and bring to boil. Then add the pasta and stir occasionally. You may need to reduce heat to prevent it from overflowing. Cook pasta to the packet's instructions.
Once the pasta is ready to serve, add a few spoonfuls of pasta to a bowl or plate and serve a heapful serving of the bolognese. Garnish with some chopped herbs and enjoy!
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