30g dried porcini
2 onions, peeled
2 a fresh red chilli
2 sticks of celery, trimmed
2 carrots, trimmed
1 clove of garlic, peeled
extra virgin olive oil
2 fresh sage leaves
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 splash of quality white wine
2 x 400g tins of chopped tomatoes
sea salt and freshly ground black pepper
700g mixed wild mushrooms, cleaned
600ml hot organic vegetable stock
600g paccheri
Parmesan cheese, to serve


1.Throw thoroughly over thermal heating until it is lovely and shiny and, if necessary, sprinkle cooking liquid. Serve with an extra parmesan grating.
2.In a large frying pan heat 6 tablespoons of oil over medium to high temperature and then add the cut vegetables, garlic, wise leaves and grass.
3.Cook, or sometimes stirring, for 10 minutes, until gentle. When the water soaks, add the porcini and let the wine bubble free.
4.Sift liquid into the porcini soaking and add 1 pan of hot water to the chopped tomatoes.
5.Season with salt and pepper, bring to a boil, then cook for thirty minutes over low heat, or thicken and shrink.
6.Slice the mushrooms or tear them up. In the oven, put the heat in the champagne and bring it to a boil. Stir. Lower the heat and cook for another 30 minutes or thicken to a beautiful, rich sauce.
7.Cook it in a large pan of boiling salted water until the ragu is nearly ready.
8.Take the garlic and herbal sprigs out of the ragù and remove the paccheri and add to the bowl by reserve some cooking water.
9.Throw over the heat until it is soft and glittery, loosening a sprinkling of the kitchen water if necessary. Serve with a Parmesan grating.

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