Spaghetti Bolognese with Lion’s Mane Mince

Serves: 4
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients

• 300g Lion’s Mane mushroom mince

• 2 tbsp olive oil

• 1 medium carrot, finely diced

• 1 celery stalk, finely diced

• 2 cloves garlic, minced

• 1 can (400g) chopped tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp chili flakes (optional)

• 150ml vegetable stock

• 1 tsp soy sauce or tamari (for umami)

• Salt and freshly ground black pepper, to taste

• 350g spaghetti 

• Fresh basil leaves, to serve

Instructions

1. Prepare the Mince
   Heat 1 tbsp olive oil in a large pan over medium heat. Add the Lion’s Mane mushroom mince and fry for 5–10 minutes, stirring frequently, until slightly browned. Set aside.

2. Cook the Vegetables
   In the same pan, add the remaining olive oil. Sauté the carrot and celery for 5 minutes until softened. Add the garlic and cook for another minute until fragrant.

3. Build the Sauce
   Return the mushroom mince to the pan. Stir in the tomato paste, canned tomatoes, oregano, basil, chili flakes, and soy sauce. Pour in the vegetable stock, stir well, and bring to a gentle simmer.

4. Simmer
   Reduce the heat and simmer uncovered for 15–20 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavour. Taste and season with salt and pepper.

5. Cook the Spaghetti
   Meanwhile, cook the spaghetti according to package instructions until al dente. Drain and set aside.

6. Serve
   Toss the spaghetti with the Bolognese sauce or serve the sauce on top. Garnish with fresh basil leaves.