Beef and mushroom bolognese: Warm up with comfort food

Celebrate the crispness of autumn with this mouth-watering beef and mushroom bolognese recipe. It is just the comfort food we need during the change of season from summer to autumn.

This mushroom pasta is packed with delicious umami flavours that only mushrooms can bring to a dish. So let’s start cooking and indulge in the warmth autumn comfort food can bring to us.

The benefit of enjoying beef mushroom bolognese

Mushrooms contain loads of potassium which helps to maintain your body’s fluid balance. It also assists with your muscle and nerve function. Mushrooms contain antioxidants that fight free radicals in your body and can protect against illnesses.

Mushrooms furthermore improve your immune system as well as your oral health. With so many benefits combined with the fact that mushrooms are really delicious and low in calories, there are just so many reasons to increase your mushrooms intake.

Let us know in the comments of this recipe if you plan to prepare this tasty recipe.

Beef and mushroom bolognese recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

Ingredients

• 30 ml 30 olive oil

• 1 onion, peeled & chopped

• 1 carrot, peeled & chopped

• 2 cloves garlic, finely chopped

• 4 sprigs thyme, woody stalks removed

• 250 g 250 beef mince

• 250 g 250 button mushrooms, sliced

• 1 can 1 chopped tomatoes

• 1 cup 1 beef stock

• 5 ml 5 (1 teaspoon) sugar

• 5 ml 5 (1 teaspoon) smoked paprika

• salt & pepper to taste

• freshly cooked pasta (like spaghetti), to serve

• fresh basil leaves, for serving (optional)

• grated parmesan cheese, for serving (optional)

Method

• Heat the oil in a medium pot, then add the onion & carrot. Fry over medium-high heat until soft but not brown yet. Add the garlic and fry for another minute.
• Add the mince and mushrooms and fry, breaking up lumps with your wooden spoon. Fry until the mixture starts to catch on the bottom – about 10-15 minutes, then add the tomatoes, stock, sugar, paprika and stir well. Season with salt & pepper, then cover and simmer over low heat for at least 30 minutes (or up to 2 hours), stirring now and then.
• Taste and adjust seasoning if needed. Serve hot over freshly cooked pasta, scattered with fresh basil and parmesan cheese.

Notes

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