Angela Hartnett's mushroom ragu

Serves 3-4

• 2 tbsp olive oil
• 1 small onion
• 1 small carrot
• 1 stick celery
• 1 clove garlic
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 25g butter
• 100g dried mushrooms
• 0 freshly ground black pepper
• 2 tsp tomato purée
• 50g white wine

Step 1
Heat the olive oil in a heavy-based pan over a medium heat.

Step 2
Add the onion, carrot, celery, garlic and herbs and cook for 4-5 minutes, until soft, but without colouring.

Step 3
Drain the mushrooms, reserving the soaking water.

Step 4
If the mushrooms are large, gently break them up.

Step 5
Add the butter and mushrooms to the pan, season well and cook for another 2-3 minutes.

Step 6
Add the tomato purée and cook for 2-3 minutes.

Step 7
Pour in the wine and allow to bubble and reduce completely.

Step 8
Strain the mushroom liquor and add it to the pan.

Step 9
Bring to the boil, then reduce the heat and simmer for 45-60 minutes, until the mixture has a thick, rich consistency.

Step 10
Remove the herb sprigs before serving.