Mushroom and Beef Spag Bol

If you are trying to cut down your meat intake, then why not mix chopped mushroom to the mince. 50/50 blend would work very well adding the lovely mushroom flavour to the bolognese while reducing the meat intake but not totally removing the goodness of meat.

Serves: 6


375g Pure South Beef Mince

375g Meadows Portabello Mushrooms, chopped in Food Processor   

1 packet F. Whitlock & Sons Killer Sauce for Spag Bol 

1 packet Diamond Spaghetti 

2 tbsp Olivado Olive oil + more for the spaghetti 


  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 change 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 some Perfect Italiano Parmesan cheese and chopped Superb Herb Italian Parsley. A simple green salad will go with it nicely.