for 4 person

To soak the mushrooms

20 g	dried porcini mushrooms
2 ½ dl	water, boiling

Sauce

2 tbsp	olive oil
1	onion, finely chopped
4	garlic cloves, finely chopped
2	carrots, cut into cubes
1 stick	celery, cut into cubes
90 g	walnut kernels, finely chopped
400 g	mixed mushrooms, finely chopped
1 tbsp	tomato puree
2 ½ dl	red wine
500 g	puréed tomatoes
1 tsp	dried oregano, finely chopped
½ tsp	chilli flakes
1 tsp	salt
a little	parsley, torn into pieces

Pasta

400 g	spaghetti
	salted water, boiling

How it's done

To soak the mushrooms

Cover the mushrooms with boiling water, soak for approx. 15 mins., drain the mushrooms and retain the water, pour through a fine sieve and set aside. Finely chop the mushrooms.

Sauce

Heat the oil in a pan, sauté the onion, garlic, carrots and celery for approx. 5 mins. Add the nuts along with the fresh and dried mushrooms, continue to cook for approx. 5 mins. Add the tomato puree and cook briefly. Pour in the wine and reduce almost completely. Add the reserved steeping liquid to the mushrooms along with the tomatoes and oregano, season. Bring the sauce to the boil, reduce the heat, cover and simmer for approx. 45 mins., stirring occasionally. Remove the lid and reduce for a further 15 mins. Garnish with parsley.

Pasta

Cook the pasta in salted water until al dente, drain and serve with the sauce.

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