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1
Make sure the mushrooms are clean by gently brushing any dirt off with a clean, damp cloth or soft brush.
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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.
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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.
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4
Add in the passata and bring to the boil and then lower the heat to a gentle simmer.
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5
Continue cooking for a further 20 minutes to allow the flavours to intensify
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6
Using a non-stick frying pan, heat a tbsp of olive oil to near-smoking point before adding in the mushrooms.
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7
Cook for about 4-5 minutes sealing in the moisture.
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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.
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9
Cook the pasta according to the packet, usually around 10-11 minutes.
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10
Drain the pasta and add to the ragu, ensuring the pasta gets an even coating of sauce.
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11
Using a pair of tongs distribute between 4 pasta bowls.
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12
To serve, sprinkle with some chopped flat leaf parsley and a good grating of Parmesan.
