Mushroom Pasta

Soak the porcini mushrooms in 500ml boiling water for 15 mins and put to one side

Grate the parmesan cheese and put to one side

Put the vegetables apart from the tomatoes and mushrooms in a food processor and chop into small pieces

Add 1 tbs oil into a large saucepan and add the chopped vegetables and bay leaf and saute until just cooked, over a moderate heat

In the meantime, chop all the mushrooms into small pieces or use a food processor - leaving some mushrooms a little bigger for variety

Drain the porcini mushrooms keeping the mushroom stock which should be aproximately 400 ml

Add the chopped mushrooms and the porcini mushrooms to the vegetables and stir through the butter and cook for a further 10 mins

Stir through half the chopped parsley, oregano and season accordingly

Add the tomatoes and the tomato paste together with the mushroom stock to the mushrooms and vegetables and bring to the boil

Simmer for a further 15 - 20 mins until a bolognese consistency is achieved

In the meantime, cook the pasta according to instructions

Serve the pasta with the bolognese with a sprinkling of parsley and parmesan cheese over the top

NB If you do not have a food processor, finely chop all the vegetables into small similar size pieces