Bolognese can be made up to two days ahead. Store in an airtight container in the fridge. Or freeze in a freezer-proof container for up to two months. Thaw in the fridge before reheating.
500g beef mince
1 large onion, finely chopped
140g tub tomato paste (1/2 cup)
1 tablespoon Dijon mustard
375g punnet sliced mushrooms
1 beef stock cube (10g), crumbled
¼ cup sour cream
2/3 cup coarsely chopped fresh parsley
Extra sour cream, to serve
Cook pasta in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Cover to keep warm.
Meanwhile, heat a lightly oiled, large, non-stick frying pan over a high heat. Add beef and onion. Cook, stirring to break up mince for about 8 minutes, or until browned. Add paste and mustard. Cook, stirring for 1 minute.
Stir in mushrooms, stock cube and 2 cups hot water. Bring to boil. Gently boil, uncovered, stirring occasionally, for about 15 minutes or until thickened.
Reduce heat to low. Stir in sour cream and 1/3 cup of the parsley. Season with salt and pepper.
Serve bolognese over pasta with extra sour cream. Garnish with remaining parsley.