for 4 person

Sauce

1 tbsp	clarified butter
100 g	mushrooms, finely chopped
2 stick	celery, cut into cubes
1	carrot, cut into cubes
500 g	cauliflower, coarsely grated
10 g	dried porcini mushrooms, finely chopped
1	red onion, finely chopped
2	garlic cloves, finely chopped
2 tbsp	rosemary, finely chopped
1	bay leaf
3 tbsp	tomato puree
3 dl	red wine
¾ tsp	salt
a little	pepper

To cook the pasta

500 g	pasta (e.g. rigatoni)
	salted water, boiling

To assemble

50 g	grated Parmesan
1 tbsp	butter

How it's done

Sauce

Heat the butter in a pan. Fry the mushrooms for approx. 5 mins. until all of the liquid has evaporated. Add the celery and carrot and fry for approx. 5 mins. until the vegetables turn light brown. Add the cauliflower and all the other ingredients up to and including the bay leaf, fry for approx. 15 mins., stirring occasionally. Add the tomato puree and cook for approx. 4 mins. Pour in the wine, bring to the boil, reduce for approx. 5 mins., season.

To cook the pasta

Cook the pasta in boiling salted water until al dente, drain and reserve approx. 250 ml of the cooking water.

To assemble

Add the cheese, butter, pasta and cooking water to the sauce and heat gently, stirring continuously.

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