An eco-centric twist on a traditional favorite—using a high-volume mushroom blend to shift the balance within planetary boundaries.
You will receive:
1 x Beef Mince (apx. 300g, £14.00/Kg)
1 x Suffolk Carrots (200g)
2 x Chopped Tomatoes (400g)
1 x Closed Cup Mushrooms (500g)
1 x Celery Stalk
1 x Brown Onion, Medium (125g)
1 x Recipe Card Classic Bolognese
1 x Kallo Vegetable Stock Pot (28g)
1 x biodegradable bag
From Your Pantry
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1.5 tbsp olive oil or rapeseed oil
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2 cloves garlic (minced)
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2 tbsp tomato purée
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Sea salt & cracked black pepper
You might like to add on:
A nice strong cheddar to grate over at the end
Spaghetti or Crusty Bread
Bacon to fry off in the pan, before adding your carrot, onion & celery
⬜ RIGHT COLUMN BOX (METHOD)
Method
1️⃣ Mince the Veg & Mushrooms
Finely dice your brown onion, celery stalk, and Suffolk carrots. Next, prep the mushrooms: chop the 500g of closed cup mushrooms as finely as possible with a sharp knife (or pulse them in batches in a food processor) until they are a similar consistency to the minced beef.
2️⃣ Soften the Aromatics
Heat the oil in a large, deep saucepan or casserole dish over medium heat. Add the diced onion, carrots, celery, and minced garlic with a pinch of salt. Cook gently for 6–8 minutes until soft and sweet.
3️⃣ Sweat and Brown the Blend
Turn the heat up to medium-high and add the 300g of beef mince and the 500g of finely chopped mushrooms. The mushrooms will quickly release a large pool of water—don't panic! Keep cooking, stirring frequently, for 10–12 minutes until all the liquid has entirely evaporated and the beef and mushrooms actively begin to fry, brown, and stick to the bottom of the pan.
4️⃣ Simmer the Ragù
Stir in your tomato purée and cook for 1 minute. Pour in the tin of chopped tomatoes along with 200ml of stock or water from your pantry. Bring to a gentle simmer, turn the heat to low, cover, and let it cook for 35 minutes, stirring occasionally, until the sauce is thick, dark, and rich.
5️⃣ Toss the Pasta
Cook your spaghetti in a large pan of heavily salted boiling water until al dente. Drain, reserving a cup of the cooking water. Season the Bolognese sauce generously with salt and black pepper to taste. Toss the pasta directly into the sauce, adding a splash of the pasta water to create a glossy finish, and serve.
🍉 BOTTOM BANNER
Chef's Tip: Because mushrooms act like sponges, they absorb the savory fats and juices of the heritage beef mince as they brown together. The result is a lighter, highly sustainable ragù that retains 100% of the deep flavor of a traditional all-meat recipe.