Mushroom Bolognese By Sarah Di Lorenzo

Heat 2 tbsp of 3 tbsp extra virgin olive oil in a wide heavy-based pan over high heat until shimmering. Add half the 600 grams Australian flat mushrooms, finely chopped by hand or pulsed briefly in a food processor in a single layer, do not crowd the pan. This is the golden rule of mushroom cooking. Leave without stirring for 2 full minutes until deeply golden on the base, then stir and cook for another 8 minutes

Transfer to a bowl and repeat with the remaining mushrooms. The caramelisation happening in this pan right now is where all the flavour lives.

In the same pan reduce heat to medium. Add remaining 3 tbsp extra virgin olive oil and cook 1 large brown onion, finely diced, 2 medium carrots, finely diced, and 2 celery stalks, finely diced for 9 minutes until completely soft and sweet. Add 4 garlic cloves, crushed and rested 10 minutes and cook for 1 minute until fragrant. Add 1 tsp dried oregano, 1 tsp dried thyme, and 1 sprig fresh rosemary.

Add 2 tbsp tomato paste and cook for 4 minutes stirring constantly, until it darkens slightly and smells rich and caramelised. This concentrates the tomato and adds the depth that develops the rich, complex sauce. Pour in 0.5 cups cup low salt beef or vegetable stock and let it bubble and reduce by half, about 2 minutes.

Return the caramelised mushrooms to the pan. Add 1 can crushed tomatoes (400g) and 1 tbsp low salt soy sauce or tamari. Stir everything together and bring to a gentle simmer. Cook uncovered for 20 minutes until the sauce is rich, thick, and deeply coloured. Remove the rosemary sprig. Season with 1 pinch sea salt and cracked black pepper.

Toss the hot 400 grams wholegrain pasta or lentil pasta, cooked to packet instructions through the bolognese sauce until every strand is coated. Divide between bowls. Finish with 1 small handful fresh basil or flat leaf parsley (to finish) and 2 tbsp parmesan or nutritional yeast (to finish). Serve immediately.