Chestnut Mushroom Bolognese with Linguine

A rich, savoury mushroom and tomato sauce tossed through linguine with a little parmesan.

SHOPPING LIST

• linguine400g
• chestnut mushrooms400g
• chopped tomatoes1 tin
• onion1
• garlic2 cloves
• dried oregano1 tsp
• parmesan40g
• olive oil2 tbsp

METHOD

1. 1Cook the linguine in salted water according to packet instructions.
2. 2Finely chop the mushrooms, onion and garlic.
3. 3Fry the onion and garlic in the oil for 3 minutes, then add the mushrooms and cook for 8 minutes until browned.
4. 4Stir in the chopped tomatoes and oregano and simmer for 10 minutes.
5. 5Drain the pasta and toss through the sauce.
6. 6Serve topped with grated parmesan.

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