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Fettuccine with mushroom bolognese
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try Curtis Stone's delectable mushroom bolognese fettuccine for a satisfying family meal.
Ingredients:
  • 3 cloves garlic, finely chopped
  • 1 medium carrot, finely chopped
  • 250g cup mushrooms, sliced
  • 500g packet Regular Beef Mince 3 Star
  • 40.00 ml Brand Balsamic Vinegar
  • 400g can Brand Italian Diced Tomatoes
  • 350g Brand Fettuccine
  • 54.60 gm extra virgin olive oil
  • 1 loosely packed cup fresh basil leaves, torn
  • 62.50 ml Parmesan Cheese Shredded
  • 54.60 gm olive oil
  • 1 small brown onion, finely chopped
Instructions:
  • Heat olive oil in a large frying pan until sizzling. Sauté onion and garlic for 2 minutes, then add carrot and cook for 1 minute until slightly tender. Toss in mushrooms and cook for an additional 2 minutes. Season generously with salt and pepper.
  • Sear the beef over high heat for 3 minutes until golden brown and fully cooked, making sure to break up any chunks.
  • Add the balsamic vinegar, let it bubble for 1 minute, then mix in the tomatoes.
  • While the fettuccine is cooking according to package instructions, carefully reserve 1 cup of pasta water and add it to the sauce. Simmer the sauce for an additional 10-12 minutes until slightly thickened. Remove from heat and stir in the extra virgin olive oil. Drain the fettuccine.
  • Combine the fettuccine with the sauce in the pan, ensuring it's evenly coated. Sprinkle fresh basil over the top. Serve the pasta in four bowls and top with grated parmesan cheese.

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