Mushroom Ragu Pasta

Step 1: Soak the dried porcini in the red wine for 30 minutes to rehydrate. Strain the mushrooms, squeeze out the excess wine, and reserve the wine.

Step 2: Finely chop the porcini, about 3 mm (1/8 inch).

Step 3: Heat the olive oil and melt 2 tablespoons of the butter in a large heavy-based pot over medium-high heat. Add the onion, garlic and anchovy. Cook for 2 minutes, stirring regularly with a wooden spoon, until the onion softens.

Step 4: Add the tomato paste and cook for 2 minutes, stirring regularly.

Step 5: Add the sliced mushrooms and cook for 2 minutes so they reduce in volume. Add the chopped mushrooms, porcini, salt, thyme and bay leaves. Stir and cook for 8 to 10 minutes, stirring from time to time, until most of the liquid released by the mushrooms has evaporated.

Step 6: Pour in the reserved red wine and simmer for 6 minutes. Stir well at first to scrape up the browned bits from the bottom of the pot, then stir regularly toward the end. The sauce is ready when a path drawn with a spoon along the base briefly holds.

Step 7: Add the flour, stir well and cook for 30 seconds. Add the chicken stock, bring to a simmer and cook for 2 minutes, stirring regularly, until the sauce thickens to a rich, gravy-like consistency.

Step 8: Stir in the pepper, Parmesan and remaining butter until combined and the butter has melted. Cover the pot to keep the sauce warm while you cook the pasta.

Step 9: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the pasta. Cook according to the packet directions, minus 1 minute.

Step 10: Just before draining the pasta, scoop out 1 cup of the cooking water and set it aside. Drain the pasta.

Step 11: Add the cooked pasta and 1/4 cup of the reserved pasta water to the ragu. Toss over medium heat for 1 minute, or until the pasta is coated with sauce. Serve with a sprinkle of Parmesan.

Tip: If the pasta starts to get sticky, add more of the reserved pasta water.