Prep: 5min | Cooking: 30min
500g lean ground beef
400g chopped tomatoes
180g champignons, minced
1 onion, finely chopped
1 cup vegetable stock
1 cup wine
1 tbsp parsley, chopped
1 tbsp basil, chopped
salt, pepper, olive oil
1 tbsp tomato paste
* Optional: yellow hard cheese of choice, for grating
Heat oil in a saucepan and fry onion.
Once translucent, add ground beef and set heat to high.
Allow all of the beef to brown before adding the mushrooms. Extinguish with wine.
When the liquids have mostly evaporated, add chopped tomatoes, tomato paste, and stock. Season with parsley, basil, a little salt and pepper.
Lower heat and simmer, uncovered, 20-25min, mixing occasionally.
Meanwhile cook spaghetti according to packet instructions.
Serve spaghetti with mushroom bolognese on top and sprinkle grated cheese if using.