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Ingredients
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mushrooms - 500g
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fresh pasta - 500g
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onion - 1, chopped
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garlic - 1 clove, crushed
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tomato puree - 1 tbsp
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can tomatoes - 450g, chopped
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fresh oregano - 4 tbsp, chopped
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olive oil - 2 tbsp
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ground black pepper and salt
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Parmesan cheese - to serve
Method
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Trim the mushrooms stems, cut into
quarters.
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Heat the oil in a pan, cook the
garlic and onion for few minutes. Add the mushrooms to the pan
and cook over high heat for 5 minutes, stirring occasionally.
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Stir in the tomatoes, tomato
puree, and 2 tbsp oregano. Lower the heat, cover and cook for 5
minutes.
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Bring a pan of salted water to the
boil. Cook the pasta for few minutes until just tender.
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Then, season the bolognese sauce
with pepper and salt. Drain the pasta, transfer them into a bowl
with the mushroom mixture. Toss well.
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Serve in a dish topped with
shavings of fresh Parmesan and the remaining oregano. Serves 4.
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