Mixed mushroom and red wine ragu with spaghetti

Tip half the mushrooms (800 g) into a food processor. Pulse until finely chopped. Roughly chop the remaining mushrooms into small pieces.

Heat 1 tbsp olive oil over a high heat in a large casserole. Add the mushrooms and fry for 10 minutes, stirring regularly, until starting to turn brown. Tip into a bowl.

In the same pan, add 1 tbsp more olive oil and fry the onion (1), M&S Remarksable Value carrot (1) and M&S celery sticks (2 sticks) over a medium heat with a pinch of salt for 10 minutes. Add the M&S Remarksable Value garlic (2 cloves) and cook for a further minute.

Return the mushrooms to the pan, add the wine (300 ml) and bring to a simmer. Cook until the liquid has reduced by half. Add the tomatoes (2 tins), tomato purée (2 tbsp), stock (100 ml), sugar (1 pinch) and a pinch of salt. Tie the bay leaf (1), thyme (2 sprigs) and rosemary (2 sprigs) together with butcher's string and add those too. Stir everything together and cook over a low heat, covered, for 90 minutes. Remove the lid and cook over a high heat for 10 minutes, until the liquid has reduced a little. Season to taste, and remove the herbs.

Cook the spaghetti (500 g) according to instructions. Toss with the ragu. Serve in bowls topped with the parmesan (to taste).