Mushroom & Pork Bolognese

Serves 6
Time 30 minutes


500g rigatoni pasta 


2 cloves garlic

1 stalk celery, diced

1 brown onion, finely diced 

3 tbsp extra virgin olive oil 

500g pork mince 

20g porcini mushrooms, soaked for a few hours or ideally overnight 

150g butter

2 tbsp red pepper paste 

1 bunch thyme

1 bunch basil 

500g mushrooms shiitake, field 

Salt & pepper

1 cup red wine

1 cup chicken stock 

700ml passata 

1 bunch parsley, roughly chopped  


To serve

Parmesan cheese 


Sweat onion, garlic, mushrooms, pork in a hot pan over medium heat with extra virgin olive oil. Break up the pork as it browns. 

Drain the liquid from the porcini mushrooms and add to the sauce with butter, red pepper paste, thyme and basil. 

Add chopped mushrooms and season with salt and pepper. 

Add red wine, stock and passata and rapidly simmer for 10 minutes, or reduce the heat and simmer for 1 hour. 

Cook pasta according to packet instructions in boiling salted water. Add the pasta to the sauce and stir through with chopped parsley. 

Serve with parmesan cheese.