Miguel’s Bolognese of Mushroom Meatballs

September 8, 2017

Miguel’s Bolognese of Mushroom Meatballs 0 5 0

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  • Prep 15 mins
  • Cook 25 mins
  • 15 mins

    25 mins

    40 mins

  • Serve Serves 4-6


750g beef mince

350g Button Mushrooms, blended in food processor

4 garlic cloves, crushed

1 small red chilli (optional)

1 tbsp chopped flat leaf parsley

1 tbsp chopped chives

2 tbsp thickened cream

1 splash sherry vinegar (optional)

1/2 Spanish red onion, finely chopped

Olive oil, for frying

700ml tomato purée (passata)

500ml chicken stock

2 garlic cloves finely sliced

1 onion finely chopped

4 sprigs thyme

1 carrot finely chopped

1/2 leek finely chopped

500g cooked spaghetti

Basil & oregano to garnish


1Preheat oven to 200°C.

2In a food processor, blend Mushrooms, onion, garlic, chilli, chives, parsley, thickened cream, sherry vinegar, salt, pepper and olive oil.

3In a bowl, combine the mushroom mince with the beef mince.

4Roll mince mixture into golf ball-sized meatballs.

5Place on a baking tray lined with baking paper. Bake for 10-15 minutes or until browned.

6Sauté thinly sliced garlic, onion, thyme, carrot and leek in a medium size saucepan on medium heat till soft, add tomato purée and stock bring to a simmer for 5 min.

7Add meatballs and reduce to low and cook for 5 minutes or until cooked through.

8Toss through pasta, garnish with Parmesan and herbs.

Recipe by Miguel Maestre