Mushroom and Beef Spag Bol
YIELD
~500-600ML
PREP TIME
00:25
COOKING TIME
00:25
INGREDIENTS
- 375g Pure South Beef Mince
- 375g Meadow Portabello Mushrooms, chopped in Food Processor
- 1 packet F. Whitlock & Sons Killer Sauce for Spag Bol
- 1 packet Diamond Spaghetti
- 2 tbsp Olivado Olive oil more for the spaghetti
METHOD
- Chop mushrooms in a food processor to make them resemble mince.
- Heat olive oil in a saucepan over medium heat. Add the mushrooms and mince, cook, stirring for 3-4 minutes until the mince changes colour. Mix in the sauce for spag bol. Cover the pan and lower heat.
- Simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook the spaghetti according to the packet instructions. Drain, drizzle a little olive oil to prevent sticking.
- Serve Bolognese sauce over spaghetti.
