BOLOGNESE OF MUSHROOM MEATBALLS

SERVES 4-6 PREP 15 MINS COOK 25 MINS

350g button mushrooms, blended in food processor 1 small red onion, finely chopped 4 garlic cloves, crushed 1 small red chilli (optional) 2 tbsp thickened cream 1 tbsp chopped chives 1 tbsp chopped parsley 1 splash sherry vinegar 1 splash olive oil, plus extra for frying 750g beef mince 500g cooked spaghetti, grated parmesan, basil, oregano, to serve

TOMATO SAUCE

1 onion, finely chopped 2 garlic cloves, finely sliced 1 carrot, finely chopped ½ leek, finely chopped 4 sprigs thyme 700ml tomato passata 2 cups chicken stock

1 Preheat oven to hot, 200°C. Line an oven tray with baking paper.

2 In a food processor, blend mushrooms, onion, garlic, chilli, cream, chives, parsley, vinegar and oil and season.

3 In a bowl, combine the mushroom mince with the beef mince. Roll mixture into golf ball-sized meatballs. Place on tray.

4 Bake 10-15 mins, or until browned. Set aside.

5 TOMATO SAUCE In a saucepan, saute onion, garlic, carrot, leek and thyme in a splash of olive oil, on medium heat till soft. Add passata and stock. Simmer 5 mins. Add meatballs, reduce to low and cook 5 mins, or until cooked through.

6 Toss hot cooked pasta through. Serve garnished with parmesan and herbs.