Sorry, this dish is currently unavailable online but may be in your local COOK shop. Browse what’s available here.

• A complex, rich Bolognese sauce, packed with flavour
• Perfect for when you want something comforting yet not too heavy
• Cutting down on eating meat? This is an incredibly tasty version of a classic that will convert even the most committed carnivore!

Try It With:

• Garlic bread on the side? That’s always a good choice.
• For a summer treat, serve with a fresh green salad.
• Top with some shaved parmesan or a vegetarian hard cheese.

*We’re committed to growing our range of vegan-friendly dishes. However, we can’t claim official vegan certification as our kitchen doesn’t have a separate area for vegan preparation and cooking.

• First we wash and slice the Portobello mushrooms by hand. They are then coated in smoked paprika and a maple-flavoured syrup before being roasted.
• For the ragu we use garlic, onion, chopped chestnut and closed cup mushrooms and cook them until they have released all their moisture. Then we add a good glug of red wine and finish with tomato and herbs.
• The wholewheat spaghetti is prepared just like you would at home, in boiling water. But it’s underdone, ensuring the texture is perfect when you cook it.