Add 140 g Linguine or Spaghetti to a pan of boiled water and simmer for 12 minutes.
Put 1 tablespoon Olive oil in a pan and heat gently. Fry 1 Onion, 2 Carrots, 1 rib Celery, 2 Garlic clove and 1 Leek and gently cook for 4-5 minutes.
Add 400 g Mixed mushrooms and cook for a further 3 minutes.
Add 400 g Chopped tomatoes, 1 pinch Sea salt and black pepper, 2 tablespoon Tomato puree, 2 tablespoon Balsamic vinegar, 2 tablespoon Dried oregano and 10 g Fresh basil and stir well. Simmer for 5 minutes.
Drain the pasta and dived between bowls and then spoon the mushroom bolognese on top. Serve with a sprinkling of Parmesan and extra basil.
Notes
To give this dish plenty of texture, use as many different mushrooms as you can find. We used chestnut, button, shittake and oyster.
Chop all the mushrooms different ways to add more texture. We chopped, shredded and left the little ones whole.
You could add some extra protein to this dish by adding some lentils when you put the tomatoes in.
For some added flavour, add a splash of red wine to make it more like a traditional ragu.