Whether you eat it with spaghetti, zoodles, or rice beef bolognaise is a staple meal in most homes. This beef and mushroom bolognaise is the perfect recipe.
This local take on the Italian classic is a great make-ahead, quick weeknight dinner.
Mushroom bolognaise is one of those meals that I prepare in large quantities and then freeze. There’s no excuse for buying convenience food when there are recipes like this that are simple to make ahead.
And it doesn’t require a mammoth cooking session. Just simply double the recipe and freeze what’s leftover.
Genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing, and braising.
However, the spaghetti bolognaise that has become popular around the world is a far simpler tomato dish.
I love adapting recipes to suit my family. The addition of mushrooms to this bolognaise makes it more nutritious and is a great way of getting extra vegetables into your family’s diet.
For more on the incredible nutritional benefits of mushrooms check out these posts…
Beef & Mushroom Bolognaise
- 1 tbsp olive oil
- 1 onion finely chopped
- 250 g beef mince
- 250 g button mushrooms chopped and pan fried*
- 1 can chopped tomatoes
- 1 tbsp tomato paste
- 1 tsp Italian herbs
- 2 tsp Worcestershire sauce
- 2 tbsp chutney
- Heat the oil in a pot, add the onion and saute until glossy.
- Add the mince and allow to brown.
- Add the mushrooms, chopped tomatoes, tomato paste, Italian herbs, Worcestershire sauce, and chutney.
- Allow to cook together for 15 minutes.
- In the meantime prepare the pasta or side of your choice.
- To serve, spoon generous amounts of mushroom and mince sauce onto your choice of side.
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipe and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and/or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.