Superfast Satisfying Spag Bol

Home cooked comfort food at it's best- Spaghetti Bolognese, or Spag Bol, has been a firm favourite in my family for years. I rustled this up for my dad after a long, tough day providing food for the soul. Served with stirfried samphire, a beautiful vegetable that grows in marshy, seaside locations and has a wonderful salty kick, a sprinkling of goat's cheese, and a kiss of basil, this dish ticks all the boxes to bring the family together (although you may want to remove the white tablecloth as it can messy  to eat!). To make this vegan, omit the goat's cheese, for a paleo and/ or gluten free version substitute the pasta for a pulse-based alternative.

Ingredients
1 shallot
3 cloves garlic
1 small courgette/ zucchini
3 chestnut / baby bellamushrooms
1 cup passatta
1/2 cup red wine
3 tbsp EVOO
Goat's cheese to taste
Basil to taste
Spaghetti ( I love De Cecco no12, allow around 2oz per person)
Salt and pepper to taste

Method
Fill a large saucepan 2/3 with water, add a dash of salt and olive oil, heat to bring to a rolling boil.
Slice the shallot, garlic, courgette/ zucchini, and mushrooms. On medium heat add a tbsp  EVOO to  a deep frying pan or sauté pan, once the oil is hot, add the shallot and garlic, stirring to ensure they cook evenly.
Add the pasta to the boiling water (this should cook for around 6-7 minutes).
Add the mushrooms and courgette/ zucchini to the frying pan, and stir until they begin to soften, then add the passata and red wine, stirring and lowering the heat to a simmer, add salt and pepper to taste.
Once the pasta is al dente, drain in a collander, then return to the saucepan, off the heat. Stir in 1 tbsp EVOO to prevent the pasta sticking to itself.
When you are ready to serve, add the pasta in a circle on the plate, add the bolognese mix in the middle, top with cumbled goat's cheese and a some basil leaves.
Enjoy with a glass of wine, or a sparkling water with fruit essence.