Mushroom bolognese pasta sauce AI

 

Ingredients You Need

• 250g–400g mushrooms (grated)
• 1 onion, finely chopped
• 1 carrot, finely chopped (optional, but adds sweetness)
• 2 cloves garlic, minced
• 2 tbsp tomato paste (purée)
• 1 tin (400g) chopped tomatoes
• 1/2 glass water or stock
• Salt, pepper, and oil for frying
• Optional flavour boosters: A splash of soy sauce or a splash of red wine. 

Cooking Instructions

1. Clean your mushrooms with a damp paper towel (do not wash them under water, or they will get soggy).Grate them: Take a standard box grater and rub the whole mushrooms against the coarsest side (the one you use for cheddar cheese). Grate right down to the stems.
2. Sauté the Base: Heat a splash of oil in a pan over medium heat. Fry your chopped onion and carrot for 5 minutes until soft.
3. Brown the Mushrooms: Add your grated mushrooms and garlic to the pan. Turn the heat up slightly. The mushrooms will first release a lot of water—keep cooking for 5 to 7 minutes until all that liquid evaporates and the mushrooms start to brown and smell savory. 
4. Caramelize the Paste: Stir in the tomato paste. Cook it with the mushrooms for 1–2 minutes until it turns a dark, brick-red color. 
5. Simmer: Pour in the tinned chopped tomatoes and your water or stock (plus a splash of soy sauce or wine if you have it). Turn the heat down to low, cover with a lid, and let it simmer for 15–20 minutes until thick.
6. Serve: Season generously with salt and pepper, then toss with your favourite pasta.