Simon Rimmer's mushroom and red wine ragu recipe

• 1 White onion, finely chopped
• 1 Small carrot, finely grated
• 1 Stick of celery, finely chopped
• 1 Sprig of thyme (leaves removed)
• 1 Bay leaf
• 245 g (8.6oz) White close cap button mushrooms, sliced
• 100 g (3.5oz) Chestnut closed cup mushroom,s sliced
• 4 Brown anchovy fillets
• 1 Star anise
• 3 tbsp Olive oil
• 1.5 Glasses of red wine
• 700 g (24.7oz) Passata sauce
• 400 g (14.1oz) Pappardelle pasta
• 1 Small bunch of flat leaf parsley
• 50 g (1.8oz) Parmesan

1. Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush.
2. Add 2 tbsp of olive oil to a large pan and gently saute the onion, carrot, celery, thyme and anchovy fillets over a medium heat for about 10 minutes.
3. After 10 minutes, turn up the heat and add in the red wine, star anise and bay leaf cook out for 2 minutes rapidly allowing the alcohol to burn off.
4. Add in the passata and bring to the boil and then lower the heat to a gentle simmer.
5. Continue cooking for a further 20 minutes to allow the flavours to intensify
6. Using a non-stick frying pan, heat a tbsp of olive oil to near-smoking point before adding in the mushrooms.
7. Cook for about 4-5 minutes sealing in the moisture.
8. After the sauce has been simmering for 15 minutes, add in the cooked mushrooms and continue simmering for a further 5 minutes, this will ensure that the mushrooms stay juicy and firm.
9. Cook the pasta according to the packet, usually around 10-11 minutes.
10. Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce.
11. Using a pair of tongs distribute between 4 pasta bowls.
12. To serve, sprinkle with some chopped flat leaf parsley and a good grating of Parmesan.

white onion, carrot, celery, thyme, bay leaf, button mushrooms, mushroom, brown anchovy, anise, olive oil, red wine, passata sauce, pasta, flat leaf parsley, parmesan

Taken from www.lovefood.com/guide/recipes/11846/simon-rimmers-mushroom-and-red-wine-ragu-with-pappardelle-pasta (may not work)