Vegan Mushroom Bolognese

Finely mince 150g cipolla, 61g carota, and 1g gambo di sedano; heat 28g olio d'oliva in a large pan over low heat.

Add minced vegetables to the pan and cook gently for 8–10 minutes until softened and translucent, stirring occasionally.

Finely chop 400g champignon and mince 2000g aglio; increase heat to medium and add to the pan, cooking 5 minutes.