Porcini Mushroom Spaghetti Bolognese

In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. When the butter has melted, add the sliced mushrooms and cook, stirring occasionally, until golden and browned, 5-7 minutes. Season with a pinch of salt and pepper. While the mushrooms are cooking, finely chop the brown onion. Finely chop the celery. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Grate the Parmesan cheese (see ingredients list).

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 9 minutes. Drain the pasta, reserving some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drizzle with olive oil to prevent sticking. Remove the porcini mushrooms, reserving the liquid, and roughly chop.

Add the onion, carrot and celery to the mushrooms and cook until soft, 6 minutes. Add the garlic, oregano and tomato paste and cook until fragrant, 1 minute. Add the crushed & sieved tomatoes (see ingredients list), porcini mushrooms, crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people), the salt, brown sugar and a splash of reserved pasta water. Add the porcini liquid. Simmer over a medium heat until thickened, 5 minutes.

While the sauce is simmering, thinly slice the pear. In a large bowl, add the pear, rocket leaves, balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Toss to combine. When the bolognese sauce has finished simmering, add the remaining butter to the sauce and season to taste with salt and pepper. Add the spaghetti to the pan and toss to coat. TIP: Loosen with a little more reserved pasta water if needed.