Creamy Mushroom Spaghetti Bolognese

Ingredients

• 500 g beef mince
• 250 g brown mushrooms, sliced
• 400 g spaghetti
• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium carrot, finely grated
• 1 tbsp BlixSam Pasta a la Sam
• 2 tbsp tomato paste
• 1 × 400 g tin chopped tomatoes
• 250 ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 1 tsp dried oregano
• ½ tsp black pepper
• 150 ml fresh cream
• 30 g butter
• 2 tbsp olive oil
• ½ cup finely grated Parmesan
• Fresh parsley, chopped
• Salt, to taste

Method

1. Heat 1 tbsp olive oil in a large pan over high heat. Add the mushrooms and fry without overcrowding until deeply golden. Remove and set aside.
2. Add the remaining olive oil and BlixSam Pasta a la Sam to the pan. Bloom for about 20–30 seconds.
3. Add the onion and carrot and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds.
4. Increase the heat and add the beef mince. Brown thoroughly, breaking it apart and allowing some dark caramelised edges to develop.
5. Add the tomato paste and fry for 1–2 minutes.
6. Stir in the chopped tomatoes, beef stock, Worcestershire sauce, brown sugar, oregano and black pepper.
7. Return about two-thirds of the mushrooms to the pan, reserving the rest for serving.
8. Simmer uncovered over low-medium heat for 20–25 minutes, stirring occasionally, until rich and thick.
9. Meanwhile, cook the spaghetti in salted boiling water until al dente. Reserve about ½ cup pasta water before draining.
10. Reduce the Bolognese to low heat. Stir in the cream and butter. Simmer gently for another 2–3 minutes. Don’t boil aggressively once the cream is added.
11. Add the spaghetti directly to the sauce with a splash of pasta water. Toss until every strand is coated.
12. Serve topped with the remaining golden mushrooms, Parmesan and fresh parsley.

💛 BlixSam Tip