Mushroom Bolognese

Trim the mushroom stems neatly, then cut each mushroom into quarters.

Heat the oil in a large pan. Add the chopped onion and garlic and cook for 2 – 3 minutes. Add the mushrooms to the pan and cook over high heat for 2 – 3 minutes, stirring occasionally.

Stir in the tomato paste, chopped tomatoes and 1 tablespoon of oregano. Lower the heat, cover and cook for about 5 minutes.

Meanwhile, bring a large pan of water to a boil. Cook the pasta for 2 – 3 minutes, until tender (if using dried pasta, cook accordingly).

Season the bolognese sauce with salt and pepper. Drain the pasta well, pour it into a bowl and add the bolognese sauce and toss gently.

Top with fresh shavings of parmesan cheese and remaining fresh oregano; serve immediately.