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Mushroom bolognaise

Mushroom bolognaise
4.7 336 ratings
Prep. 15min
Total 45min
4 portions
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Ingredients

  • dried porcini mushrooms
    20 g
  • Parmesan cheese cut into pieces (3 cm)
    40 g
  • mixed vegetables (e.g celery, carrot and onion), cut into pieces
    200 g
  • garlic clove
    1
  • olive oil
    40 g
  • fresh mushrooms of choice, cut into quarters
    400 g
  • tomato paste
    1 tbsp
  • dry white wine
    50 g
  • tomatoes cut into quarters
    400 g
  • salt to taste
    1 - 1 ½ tsp
  • ground black pepper to taste
    ½ - 1 tsp
  • white sugar
    1 tsp
  • Vegetable stock paste (see Tips)
    ½ tsp
  • water
    100 g
  • dried bay leaf
    1
  • fresh rosemary leaves only
    1 sprig
  • dried oregano
    1 - 1 ½ tsp

Difficulty

medium

Nutrition per 1 portion

Sodium 1128.5 mg
Protein 9.1 g
Calories 921.7 kJ / 219.5 kcal
Fat 13.7 g
Fiber 5.8 g
Saturated fat 3.5 g
Carbohydrates 9.9 g

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