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🍝 Spaghetti with Mushroom Bolognese

436 kcal · 30 min · 4 servings

Ingredients

• 250 g mixed mushrooms (e.g. button mushrooms, king oyster mushrooms and shiitake)
• 50 g small carrots (1 small carrot)
• 100 g celery stalks (1 stalk)
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• salt
• pepper
• 425 g canned tomatoes (drained weight)
• 150 ml classic vegetable broth
• 1 tsp fennel seeds
• 0.5 tsp dried oregano
• 150 g whole wheat spaghetti
• 20 g pecorino

Instructions

1. 1. Clean the mushrooms and chop them finely.
2. 2. Peel the carrot.
3. 3. Wash the celery and remove the stringy fibers.
4. 4. Cut the carrot and celery into fine cubes.
5. 5. Peel the onion and the garlic.
6. 6. Finely chop the onion and garlic.
7. 7. Heat the oil in a large, shallow pot.
8. 8. Add the diced vegetables, garlic, and onion to the pot.
9. 9. Sauté the ingredients over medium heat, stirring occasionally, until translucent for 4 to 5 minutes.
10. 10. Add the chopped mushrooms.
11. 11. Sauté the mushrooms for another 3 minutes, stirring occasionally.
12. 12. Season the mixture with salt and pepper.
13. 13. Add the canned tomatoes and broth to the pot.
14. 14. Bring the sauce to a boil.
15. 15. Reduce the heat to medium and cover the pot.
16. 16. Simmer the sauce, stirring occasionally, for a total of 20 minutes.
17. 17. Meanwhile, finely crush the fennel seeds in a mortar.
18. 18. After 5 minutes of cooking time, add the crushed fennel seeds to the pot.
19. 19. Stir the fennel seeds into the sauce.
20. 20. Wash the oregano and shake it dry.
21. 21. Add the oregano to the sauce after another 5 minutes.
22. 22. Continue to cook the sauce for another 10 minutes.
23. 23. Meanwhile, bring a large pot of salted water to a boil.
24. 24. Cook the spaghetti in the water until al dente according to package instructions.
25. 25. Drain the spaghetti and let it drain well.
26. 26. Season the sauce to taste with salt and pepper.
27. 27. Toss the spaghetti in the sauce and mix well.
28. 28. Serve the spaghetti on plates.
29. 29. Grate the Pecorino cheese over the portions.

Nutrition per serving

• kcal: 436
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 52 g