Mushroom Bolognese

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Mushrooms can often be used to bulk up the meat content in a meal.  However, on this occasion and as it’s National Vegetarian Week (in the UK at least), I thought I’d give a bolognese a go with just mushies – to see if anyone in the household noticed about the lack of meat factor … they didn’t!  I just added some freshly ground lentil and chick pea flour for some protein/iron and to thicken the sauce.  I dare not serve up either of these pulses ‘whole’ in a meal for Mr Thermie, as he’d send it straight back to the kitchen!!!  So here we have it … tasty enough to eat …

Add to clean and dry TM bowl and mill 30 seconds / speed 9, then set aside for the moment:

  • 50g red lentils
  • 20g chick peas

Add to bowl and grate/mill 10 seconds / speed 8, then set aside for the end:

  • 30g Parmesan
  • 10g sesame seeds
  • 5g nutritional flakes

Alternatively for a dairy free cheese version to sprinkle on top at the end, try the Macadamia cheese here (maybe substitute for cashews) http://quirkycooking.blogspot.com.au/2012/03/brown-rice-mushroom-risotto-with.html)

Add to TM bowl and chop for 2-3 seconds / speed 7, then set aside:

  • 400-500g mushrooms (any variety)

Add to TM bowl and chop for 3 seconds / speed 5:

  • 4 cloves garlic
  • 2 large carrots
  • 2 sticks celery
  • 1 large or 2 small onions
  • 2 large vine tomatoes

Add to the veggies and sauté 100 deg / 5 minutes / speed 1:

  • Glug of oil

Add and cook varoma / 15 minutes / reverse / speed soft, popping the steaming basket on top to prevent spitting:

  • chopped mushrooms from earlier
  • 400g can of tomatoes or passata
  • 40g tomato paste
  • 1 tbs stock paste or bouillon
  • splash of balsamic vinegar
  • 70g red wine
  • 1 tsp dried oregano
  • 1 tsp dried basil (or fresh, if you wish)
  • lentils and chick peas from earlier
  • Salt and pepper to taste
  • 2 bay leaves

Meanwhile, cook up enough pasta on the stove.

Once everything is ready, serve pasta with the bolognese sauce (having fished out the bay leaves) and sprinkle with the reserved parmesan/sesame seed mix and some chopped parsley or a handful of rocket.

Enjoy!

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