1. 1

   Step 1

   Soak 20 g dried porcini mushrooms in 150 ml red wine for 30 minutes.

   Timer 30 min
2. 2

   Step 2

   Finely chop or slice 1 kg cup mushrooms.

3. 3

   Step 3

   Dice 1 onion and mince 3 garlic cloves.

4. 4

   Step 4

   Heat 2 tbsp olive oil and 30 g butter in a large pan over medium-high heat.

5. 5

   Step 5

   Sauté 1 onion and 3 garlic cloves until softened.

6. 6

   Step 6

   Add 4 anchovy fillets to the pan and cook until they melt into the base.

7. 7

   Step 7

   Add 1 kg cup mushrooms and cook until they release liquid and turn golden brown.

8. 8

   Step 8

   Stir in 2 tbsp tomato paste and 1 tbsp flour; cook for 2 minutes to caramelize.

   Timer 2 min
9. 9

   Step 9

   Pour in the 150 ml red wine used for soaking, scraping the bottom of the pan.

10. 10

    Step 10

    Add the soaked porcini, 500 ml chicken stock, 2 sprigs thyme, and 2 bay leaves.

11. 11

    Step 11

    Simmer the sauce for 15 minutes until thickened and rich.

    Timer 15 min
12. 12

    Step 12

    Meanwhile, cook 400 g pasta in salted boiling water according to package instructions.

13. 13

    Step 13

    Stir 100 g parmesan cheese into the ragu and season with salt and pepper.

14. 14

    Step 14

    Toss the cooked pasta with the mushroom ragu and serve immediately.

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