Rich Mushroom Bolognese

So here we are. Meat-free Monday. This was actually really good. It's lovely and rich and super healthy. There's that famous "fact" about celery - it is meant to burn more calories than it gives you or something. So if you're trying to be a bit healthier, then this is definitely a good one. And, as I say, it isn't just eating a lettuce leaf. You can eat healthy and well without becoming a rabbit. #profound. 

The recipe came from a beautiful blog called Sprouted Kitchen. Go check it out!

Does about 4 meals. I've frozen some. Wine is pretty key in this one so grab something nice. Check out Barking Booze for some suggestions.  

Ingredients

• 1 onion 
• 2 celery sticks, finely chopped
• 1 carrot, chopped, fairly finely
• 2 cloves of garlic
• A large knob of butter
• 250g button mushrooms
• 1 tin of chopped tomatoes
• 1 glass of wine (plus more for drinking!)
• A dash of oregano (see vid)

Method

Heat a slug of olive oil in a large pan. Bung in the onion, celery, carrot and garlic. Fry until it has softened a bit. This should take a couple of minutes on a medium heat. 

Now add in the butter and the mushrooms. Let it cook for about 5 mins. The mushrooms will let out a bit of water; we want this to evaporate a bit (see the video). 

Pop the chopped tomatoes and the wine in. Stir. Cook for about 10-15 mins. It doesn't want to be soupy; should be a sauce. 

Get some pasta on. If the sauce is done before your pasta, just turn it off and put a lid on - don't let it dry out! 

Enjoy!