If you are trying to cut down your meat intake, then why not mix chopped mushroom into the mince. A 50/50 blend would work very well, adding lovely mushroom flavour to the bolognese but not totally removing the goodness of meat. Great way to trick the kids into eating mushrooms too!

Ingredients

375 g	Pure South Beef Mince (Main)
375 g	Meadow Portabello Mushrooms, chopped in food processor (Main)
1 packet	F. Whitlock & Sons Killer Sauce for Spag Bol
1 packet	Diamond spaghetti (Main)
2 Tbsp	Olivado Extra Virgin Olive Oil, plus more for the spaghetti

Directions

1. Chop mushrooms in a food processor to make them resemble mince.
2. Heat olive oil in a saucepan over medium heat. Add the mushrooms and mince, cook, stirring for 3-4 minutes until the mince changes colour. Mix in the sauce for spag bol. Cover the pan and lower heat. Simmer for 20 minutes, stirring occasionally.
3. Meanwhile, cook the spaghetti according to the packet instructions. Drain, drizzle a little olive oil to prevent sticking.
4. Serve Bolognese sauce over spaghetti.

Serving suggestion: Top with somePerfect Italiano Parmesan cheeseand choppedSuperb Herb Italian Parsley. A simple green salad will go with it nicely.