Meals and Courses

Mushroom Tagliatelle Bolognese

cook 30 mins
Tags: Quick eats
  • 300 g (10 oz) mixed mushrooms, trimmed
  • 2 tablespoons olive oil, plus extra to serve (optional)
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • handful of thyme leaves
  • 100 ml (3 1/2 fl oz) dry white wine
  • 1 teaspoon tomato purée
  • 300 ml (1/2 pint) passata
  • 400 g (13 oz) tagliatelle
  • salt and pepper
  • grated Parmesan cheese, to serve
  • Using a sharp knife, finely chop the mushrooms until they resemble breadcrumbs. Alternatively, whizz the mushrooms in a food processor, being careful not to over-process them so that they become mushy.
  • Heat the oil in a large frying pan, add the onion, mushrooms, garlic and thyme and cook over a medium heat for 5 minutes, stirring frequently, until softened. Pour over the wine and cook for 5 minutes or until all the wine has been absorbed. Stir in the tomato purée and passata and simmer for a further 10 minutes. Season to taste.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and return to the pan, then toss in a little olive oil, if liked, and stir through the sauce.
  • Spoon into serving bowls and serve scattered with the Parmesan.
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