Beef and Mushroom Bolognese. Cook 375g pasta in a large saucepan of boiling, salted water for 10 to 12 minutes, following package directions. Drain well. Heat 1 tbsp olive oil in a medium frying pan on high. Saute 1 piece chopped onion. Brown 1/2 kilo ground beef for 4 to 5 minutes, breaking up lumps with the back of a spoon as it cooks. Add 150g button mushrooms, finely chopped, and cook, stirring, for another 4 to 5 minutes, until mushrooms are tender. Add 1 chopped carrots. Stir in 575g tomato pasta sauce and bring to a boil. Reduce heat to low and simmer for 5 to 10 minutes. Serve pasta topped with bolognese. Garnish with shaved cheese. Serves 4. From @yummyph #jan-feb #2013 #issue #lunch #spaghetti #beef #delicious