Vegan Bolognese Recipe | olivemagazine

Ingredients

• 30g dried porcini mushrooms
• 2 tbsp olive oil
• 500g chestnut mushrooms finely diced
• 2 onions chopped
• 4 cloves garlic crushed
• 2 carrots grated
• 2 stalks celery finely diced
• 1tsp thyme leaves chopped to make 1 tsp
• 1tsp rosemary leaves chopped to make 1 tsp
• 1 tsp celery salt
• 1 star anise
• 2 tbsp tomato purée
• 2 x 400g tins chopped tomatoes
• ½ a small bunch basil torn
• 400g tagliatelle