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An inexpensive and tasty meal that is quick and easy to prepare. Serve it with warm Italian bread and a salad.
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.
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