Beef & Mushroom Bolognese With Wholewheat Tortiglioni

Boil a kettle

Peel and finely chop (or grate) your garlic

Peel and finely chop your brown onion[s]

Top, tail, peel and dice your carrot[s] finely

Grate your chestnut mushrooms

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the chopped onion, diced carrot and grated mushrooms with a pinch of salt and pepper and cook for 3-4 min or until beginning to soften

Once the vegetables are beginning to soften, add your mince to the pan and increase the heat to high

Cook for a further 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Add your pasta to a pot of boiled water with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 10-12 min or until cooked with a slight bite

Once done, drain the pasta and return to the pot until serving

Reboil half a kettle

Dissolve your beef stock mix and soy sauce in 150ml [200ml] [250ml] boiled water

Add the chopped garlic and dried oregano to the pan and cook for 1 min or until fragrant

Once fragrant, add your chopped tomatoes and beef stock with a pinch of salt and pepper

Bring to the boil over a high heat and cook for 4-5 min further or until thickened and the beef is cooked through (no pink meat!) – this is your beef & mushroom bolognese

Grate your lighter cheese

Once the sauce has thickened, add the drained pasta to the pan and give everything a gentle mix up until the pasta is coated in the sauce – this is your beef & mushroom bolognese with pasta