Beef and Mushroom Bolognese

Steps

1. Bring a medium pot of salted water to the boil. Prepare Bolognese ingredients.
2. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 3-4 minutes, stirring often, until starting to soften. Add mushrooms and continue to cook, stirring often, for 2-3 minutes, until mushrooms are soft.
3. Add beef, Italian spice mix and salt. Increase heat to high and cook for 3-4 minutes, breaking up beef as it cooks, until browned. Add tomato paste, garlic and carrot. Stir to combine and cook for about 2 minutes, until carrot has softened.
4. Add all remaining Bolognese ingredients to pan, stir to combine and bring to a simmer. Reduce heat to low-medium and cook for 10-12 minutes, or until sauce has thickened and vegetables are tender. Season to taste.
5. While Bolognese cooks, cook pulse penne in pot of boiling water for 7-8 minutes, until tender. Drain pasta, remove ¼ and this set aside (this is leftover). Return remaining pasta to pot and season. Add a tablespoon of hot water if pasta starts to stick together.
6. While pasta cooks, peel courgette into ribbons and thinly slice core on an angle. Roughly tear basil and crumble feta. Toss all in a medium bowl with olive oil and season to taste. Toss pasta through Bolognese sauce and season to taste.
7. To serve, spoon pulse penne and beef and mushroom Bolognese into bowls. Top with courgette and basil.