Mushroom & Lentil Bolognese sauce
Ingredients Method Heat 1 tbs oil in a large saucepan over medium heat. Cook the carrot and celery for 6-8 minutes or until softened. Remove and set aside.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at australianmushrooms.com.au.
Cooking tools:
- Saucepan
- Stove
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
- Grater
- Serving bowl
Ingredients
- ¼ cup extra virgin olive oil
- 1 carrot, peeled, finely chopped
- 2 celery sticks, finely chopped
- 500g (8 large) Portobello Mushrooms, cleaned, cut into 1cm cubes
- 1 bunch oregano, trussed
- 400g can lentils, rinsed and drained
- 800g pasta sauce
- 350g casarecce pasta
- Salt and pepper, to season
- Finely grated parmesan, to serve
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