Smokey Walnut & Mushroom Bolognese

Serves about 4 (or less depending on how hungry you are!!) 

Ingredients:

2 Tablespoons Olive oil

1 Large white Onion 

2 Garlic Cloves

2 Celery sticks

2 Carrots 

2 Handfuls Chestnut Mushrooms 

1 Cup Walnuts

 1 Teaspoon Sweet Smoked Paprika (I like Brindisa’s La Chianta) - If you don't like Smokey things use less…. 

1 Tin Chopped Tomatoes 

1 Tablespoon Tomato Puree 

1 Large Glass Red Wine 

1 Teaspoon Boullion 

1 Handful Cherry Vine Tomatoes 

1 Handful fresh Basil 

A few sprigs of fresh Oregano

A few sprigs fresh Thyme 

2 Bay Leaves 

Tablespoon Balsamic Vinegar 

Method:

I like to use a big heavy (casserole) pot, but a large saucepan works fine! 

Finely dice the onion and add to the olive oil on low heat.  Whilst cooking, finely slice the celery and add to the pan after about 5 mins when the onions are looking translucent and soft (if you notice them catching, add a little more olive oil/ drop of water). Grate the carrots and garlic and throw them in the mix too. Chop and add the mushrooms. Allow all the veg to soften.

Fill kettle and boil…. 

Blitz the walnuts in a food processor/ NutriBullet or something similar…. You want them to be crushed but not for it to go powdery / bind together like a nut butter! Add the walnuts to the pan. 

Stir in a tablespoon of the Sweet Smoked Paprika and season with salt and pepper. Then, add the tomato puree, the tin of tomatoes (once emptied, fill the tin 1/2 way with hot water from kettle and your teaspoon of Bouillon, add that too), the fresh tomatoes and, finally, the wine. Bring to the boil for a few minutes. Then turn down to a low heat and let it all simmer for a good 30 mins or so with the lid ajar…. Like a meat bolognese, I like to cook this for a while. 

Chop the basil, oregano and thyme and add to the sauce with the bay leaves and balsamic vinegar.  Cover again and leave for another 30-45 mins…Boil up your pasta when you're ready, once lightly drained, stir a few spoons through the cooked pasta to coat it all, then top with some extra sauce. 

I had mine with Doves Farm Organic Brown Rice Fusilli; I have been eating this pasta for years and years - I love it, I can still have a big comforting bowl of pasta without the bloat…. Well, less bloat. 

I’m not vegan so topped my Bolognese…Shall we call it Veganese as I feel like I'm offending the Italians here (?) with lots of freshly grated parmesan! 

Enjoy and let me know how it turns out! Also if you'd like more recipes!