There’s something deeply comforting about a big pot of bolognaise gently simmering on the stove – the kind of meal that fills the kitchen with warmth and promises seconds for everyone at the table. This clever meat-stretcher version takes the classic family favourite and gives it a nourishing, flavour-boosting twist by folding in finely blitzed HC Mushrooms (portabello and shiitake).
Not only do the mushrooms add incredible depth and richness, but they also help extend the beef mince, making this dish both budget-friendly and wonderfully wholesome. As the sauce slowly bubbles away with red wine, tomato and fragrant rosemary, the mushrooms melt seamlessly into the mince, creating a hearty, full-bodied ragù no one will suspect is doing double duty.
Perfect for busy households or relaxed weekend cooking, this bolognaise rewards a little patience with deeply developed flavour.
Serve it spooned generously over al dente pasta with a showering of Parmesan and a drizzle of olive oil for a simple, satisfying meal that brings everyone together – and makes enough for tomorrow’s lunch, too.
Meat-Stretcher Family Bolognaise
Ingredients
- 60g HC Mushrooms of choice (Recommended: 30g Portabello & 30g Shiitake)
- 500g lean beef mince
- 1 packet pasta of choice, cooked
- 2 large shallots (or 1 large onion), finely chopped
- 3 garlic cloves, finely grated
- 2 large carrots, grated
- 2 sprigs fresh rosemary (optional)
- 200ml red wine
- 200ml reserved mushroom soaking liquid
- 1 small tin (70g) tomato paste (regular or soffrito)
- 2 cans (400g each) tinned tomatoes
- Salt and pepper, to taste
- Parmesan cheese and olive oil, for serving
Instructions
Place dried mushrooms in a bowl and cover with boiling water. For the best results and a deeply concentrated liquid, rehydrate for 1 hour or overnight in a sealed container.
Once rehydrated, drain (reserving 200ml of the liquid). Finely chop the mushrooms or pulse them in a food processor until they reach a "mince-like" texture.
Heat olive oil in a large pan over medium-high heat. Sauté the shallots (or onions), grated carrots, and garlic until softened.
Increase the heat to high. Add the beef mince and the blitzed mushrooms. Cook, stirring frequently, until the mince is well-browned and caramelized.
Pour in the red wine to deglaze the pan, scraping up any browned bits. Stir in the tomato paste, tinned tomatoes, and the reserved mushroom liquid.
Reduce heat to low and simmer for 60–90 minutes. This allows the liquid to reduce and the umami flavors to develop.
Season with salt and pepper. Serve over al dente pasta with a generous grating of Parmesan.
