Vegetarian bolognaise

Fairlady
4 servings Prep: 10 mins, Cooking: 15 mins
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This delicious porcini mushroom and tomato bolognaise is the perfect Phuza pasta.

By Food24 November 03 2009
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Ingredients (14)

20.00 g porcini mushrooms — dried
1.00 onion — finely chopped
1.00 celery stalks — finely chopped
1.00 carrots — peeled, finely diced
2.00 garlic — cloves, finely chopped
2.00 Tbs fresh chillies — 573
250.00 g portabellini mushrooms — chopped
400.00 g tomatoes — tin
2.00 Tbs tomato paste
0.50 c wine — red
0.50 tsp dried oregano
0.00 nutmeg — ground
0.00 pasta — spaghetti
0.00 parmesan cheese
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Method:

Soak the dried porcini in boiling water for twenty minutes.

Saut&eacute the onion, celery, carrot and garlic in the olive oil.

Add the portobellini mushrooms and saut&eacute until softened.

Drain the porcini (reserving the liquid) and chop finely.

Add the porcini and soaking liquid,tomatoes, tomato paste and red wine.

Add the oregano and a pinch of nutmeg, bring to the boil and simmer,uncovered, for thirty minutes.

Season to taste and serve on spagetti with lots of freshly grated parmesan cheese



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