Mushroom Ragu with Spaghetti and Parmesan

For the best flavour use a mixture of mushrooms such as baby flats, brown and white button mushrooms. Freeze the remaining canned tomatoes for another use.

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 4

3 tablespoons extra virgin olive oil

500g mixed mushrooms, wiped and cut into about 3cm pieces

1 medium onion, diced

2 cloves garlic, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 bay leaf

¼ teaspoon dried chilli flakes

200ml dry white wine

250ml vegetable stock

200g canned diced tomatoes in juice

400g dried spaghetti

1 handful of flat-leaf parsley leaves, chopped

Puhoi Valley Parmesan, for grating

Heat 2 tablespoons oil in a large, heavy-based pot over medium heat. Add the mushrooms and cook until they begin to colour and release some of their juices. Transfer to a bowl.  Add the remaining oil, the onion, garlic, carrot, celery, bay leaf and chilli flakes and cook until the vegetables soften, stirring from time to time.

Return the mushrooms and juices to the pot along with the wine. Let the wine bubble up and reduce by at least half, then add the stock and tomatoes. Lower the heat, cover partially with the lid and simmer for 30 minutes until the ragu has thickened. Taste for seasoning during cooking adding salt and pepper, if needed.

Cook the spaghetti according to the packet instructions and toss through the ragu. Serve in warmed shallow bowls topped with the chopped parsley and plenty of finely grated Parmesan.

Tip – if you purchase a variety of mushrooms an extra ones can be cooked in a little butter until tender and served with the ragu and spaghetti.