Mushroom and Beef Spag Bol
Mushroom and Beef Spag Bol
If you are trying to cut down your meat intake, then why not mix chopped mushroom to the mince. 50/50 blend would work very well adding the lovely mushroom flavour to the bolognese while reducing the meat intake but not totally removing the goodness of meat.
Servings 6
INGREDIENTS
- 375 g Pure South Beef Mince
- 375 g portabello mushrooms, chopped in food processor
- 1 packet or jar of sauce for spag bol
- 1 packet spaghetti
- 2 tbsp olive oil and more for the spaghetti
INSTRUCTIONS
- Chop mushrooms in a food processor to make them resemble mince.
- Heat olive oil in a saucepan over medium heat. Add the mushrooms and mince, cook, stirring for 3-4 minutes until the mince change colour. Mix in the sauce for spag bol. Cover the pan and lower heat. Simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to the packet instructions. Drain, drizzle a little olive oil to prevent sticking.
- Serve bolognese sauce over spaghetti.
- Serving suggestion: top with some parmesan cheese and chopped parsley. A simple green salad will go with it nicely.
