I loved this dish when I first made it. Portobello mushrooms were cheap at the local supermarket so I decided to change up a spaghetti bolognese recipe a bit. I’m actually not a fan of spaghetti bolognese, but this is great. The girls loved it too. It’s good reheated as well, so you could make it ahead and just reheat when you’re ready for dinner.
2 tablespoons of olive oil
500 grams of minced beef
1 onion finely diced
2 cloves of garlic minced
1 can of tomatoes, chopped
1 tablespoon of tomatoe paste
1 tablespoon of balsamic vinegar
3 or 4 portobello mushrooms sliced
1 packet of Spaghetti pasta
Parmesan and Italian parsley to serve.
Put spaghetti on to boil in a large pot of well salted water.
Heat oil in a large frypan. Add onion and cook until softened. Add mince and garlic and cook until mince is browned.
Add tomatoes, tomato paste, balsamic vinegar and mushrooms.
Cook until everything is well combined and juices reduced. About 20 to 30 minutes. Drain spaghetti once cooked and serve bolognese over pasta with plenty of grated Parmesan and diced Italian parsley.