Porcini Mushroom Spaghetti Bolognese

2 tbs olive oil

3/4 cup boiling water

20g packet porcini mushrooms

40g butter

150g mushrooms, sliced, cups or swiss browns work well or a combination of both does as well

1 brown onion, finely diced

1 stalk celery, finely diced

1 carrot, grated

2 cloves garlic, crushed

1 500g packet of spaghetti

1 sachet tomato paste

200g passata (mutti brand works well)

1/2 tsp salt

1 tsp brown sugar

1/4 of a bunch of basil

parmesan cheese to serve

place boiling water in a large saucepan of salted water and bring to the boil.

in a heatproof jug or bowl combine 3/4 cup of the salted boiling water and add porcini mushrooms.

in a large frying pan, heat 1/2 of the butter and add a drizzle of olive oil over a medium-high heat.

when the butter has melted, add the sliced mushrooms and a pinch of salt and pepper and cook, stirring occasionally, until golden and browned, about 5-7 minutes.

season with a pinch of salt and pepper.

cook the spaghetti according to the packet instructions. (pasta cooked in water as salty as the sea works well)

drain when cooked and reserve 1/2 cup pasta water and drizzle cooked spaghetti with olive oil.

Meanwhile add a drizzle of olive oil to the mushrooms.

add onion, carrot, celery and cook until softened, 6-7 minutes.

add the garlic and tomato paste and cook until fragrant, 1 minute.

add the passata, porcini mushrooms (you can roughly chop any large pieces of porcini mushroom), salt, brown sugar and some reserved pasta water.

add the porcini soaking liquid (strain to remove any grit from the liquid).

reduce heat to medium and simmer until thickened, 5 minutes.

pick the basil leaves and finely slice.

add the chopped basil and remaining butter to the sauce and season to taste with salt and pepper.

add the spaghetti and toss to coat.

loosen with a little more reserved pasta water if needed.

divide between plates and serve with grated parmesan.

this works served with basil oil.