Hazelnut and mushroom ragu with pasta

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Step 1

Using a knife or food processor, cut or pulse the nuts until they have a rough, sandy texture. Working in a heavy-based pan or casserole, warm the olive oil and soften the diced vegetables with a pinch of salt, plus the rosemary and bay leaves for about five minutes. Add the nuts and cook, stirring, for five minutes more.

Step 2

Raise the heat slightly, add the wine and leave everything to bubble for a while, then add the chilli, tip in the tomatoes, season with salt if necessary, and simmer over a low heat for 45 minutes.

Step 3

Meanwhile, melt the butter in a frying pan and, once it’s foaming, add the sliced mushrooms and cook until they collapse and are just starting to take on some colour. Pull the pan off the heat, add the minced garlic, then tip the lot, along with any pan juices, into the simmering ragu. Cook for another 15 minutes, until the ragu is dense and tasty, then adjust for salt, if need be.

Step 4

Boil the pasta in well-salted water according to the packet instructions, then drain and lift directly into the ragu pan. Add grated parmesan, if you like, then toss well and serve immediately.