Name: Mixed mushroom and red wine ragu with spaghetti
Total time: 8100 s
Yield: 6
Ingredients: 800 gram mushroom; 1 onion; 1 carrot; 2 stick celery stick; 2 clove garlic; 300 millilitre red wine; 2 tin chopped tomatoes; 2 tablespoon tomato purée; 100 millilitre vegetable stock; 1 pinch white sugar; 1 bay leaf; 2 sprig thyme; 2 sprig rosemary; 500 gram spaghetti; to taste parmesan

Step 1

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

Step 2

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.

Step 3

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

Step 4

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 (30 g) , 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.

Step 5

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

Mixed mushroom and red wine ragu with spaghetti

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