Vegan Mushroom Bolognese

Finely dice 150 g onion, 61 g carrot, and 1 g celery. Heat 28 g olive oil in a large pan over low heat.

Add diced onion, carrot, and celery to oil; cook gently 8–10 minutes until soft and translucent, stirring occasionally.

Mince 2000 g garlic and finely chop 400 g mushrooms. Increase heat to medium and add mushrooms and garlic to pan.