500g San Remo Spaghetti
2 tbsp Extra Virgin Olive Oil
1 brown onion, finely diced
1 garlic clove, chopped
1 tsp chilli flakes
1 bay leaf, torn
¼ cup dried porcini mushrooms, rehydrated in hot water. Retain liquid.
3 Italian pork sausages, skin removed and meat broken up
½ cup red wine
300ml tomato passata
½ cup fresh basil leaves
Cracked fresh black pepper
Parmigiano-Reggiano cheese, to serve
To begin making the ragu, heat a large pan with 2 tablespoons of olive oil and add the onions, garlic, chilli flakes and bay leaf and begin to slowly caramelise.
After a few minutes, or when the onions have gained a little colour, add the porcini mushrooms and cook for a few minutes, then add in the sausage meat and brown it off
Add the red wine and reduce by half, then add the porcini soaking liquid. Add the tomato passata, basil and season with salt and pepper.
Turn the heat to a low-medium flame and allow to cook for about 20-30 minutes or until the sauce has thickened.
Cook the spaghetti according to packet directions just before the sauce has finished cooking.
Add the cooked pasta to the sauce, with a little cooking water and toss to coat.
To serve, drizzle with some extra virgin olive oil, cracked pepper and Parmigiano-Reggiano.