Mushroom Fettuccine Bolognese

Method

  1. Finely dice onion, celery and carrots. Slice flat mushrooms. Preheat oven to 160°C (or 140°C fan forced).
  2. Heat oil in a large, heavy-based pot. Add onion, celery and carrots. Cook for 10 minutes until soft.
  3. Add tomato paste and herbs then cook for a further 2 minutes.
  4. Add sliced mushrooms and cook for another minute then add stock, tinned tomatoes, salt and pepper. 
  5. Place lid onto pot and simmer to reduce by half.
  6. Bring a large pot of water to the boil and season with 2 teaspoons of salt. Cook fettuccine according to packet instructions. Meanwhile, in a small frypan, add a drizzle of olive oil and the button mushrooms. Set aside to garnish the dish.
  7. Add several baby truss tomatoes to a baking tray, lined with baking paper. Season with salt and cracked pepper. Bake for approximately 10 minutes.
  8. Strain pasta and reserve 1 tablespoon of the pasta water. Add pasta to the pot of sauce, with the reserved pasta water. Drizzle with olive oil and toss pasta through sauce.
  9. Serve with cooked mushrooms, baby truss tomatoes and top with fresh basil and grated parmesan cheese.

RECIPE: courtesy of Virginia, ALDI Test Kitchen