Spaghetti with Mushroom Bolognese

Ingredients

• 250 g mixed mushrooms (e.g., button, wood ear, shiitake)
• 50 g small carrots (1 carrot)
• 100 g celery stalks (1 stalk)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper
• 425 g canned tomatoes (drained weight)
• 150 ml Classic Vegetable Broth
• 1 tsp fennel seeds
• 0.5 tsp Dried oregano
• 150 g whole wheat spaghetti
• 20 g pecorino

Instructions

1. 1.

   Clean and finely chop the mushrooms.

2. 2.

   Peel the carrot. Clean, wash, and cut the celery into small cubes. Peel and chop the onion and garlic.

3. 3.

   Heat oil in a large shallow pot. Sauté the diced vegetables, garlic, and onion over medium heat for 4-5 minutes until translucent.

4. 4.

   Add the mushrooms and continue sautéing for 3 more minutes while stirring. Season with salt and pepper.

5. 5.

   Pour in canned tomatoes and broth; bring to a boil. Cook covered on medium heat, stirring occasionally, for a total of 20 minutes.

6. 6.

   In the meantime, crush fennel seeds finely in a mortar. After 5 minutes, add them to the pot and stir into the sauce.

7. 7.

   Shake oregano dry and add it after another 5 minutes; simmer for an additional 10 minutes. Meanwhile, bring a large pot of salted water to boil and cook the spaghetti al dente according to package instructions.

8. 8.

   Drain the spaghetti well.

9. 9.

   Season the sauce with salt and pepper, toss the spaghetti in it, plate, and sprinkle pecorino on top.