500g rigatoni pasta
2 cloves garlic
1 stalk celery, diced
1 brown onion, finely diced
3 tbsp extra virgin olive oil
500g pork mince
20g porcini mushrooms, soaked for a few hours or ideally overnight
2 tbsp red pepper paste
1 bunch thyme
1 bunch basil
500g mushrooms shiitake, field
Salt & pepper
1 cup red wine
1 cup chicken stock
1 bunch parsley, roughly chopped
Sweat onion, garlic, mushrooms, pork in a hot pan over medium heat with extra virgin olive oil. Break up the pork as it browns.
Drain the liquid from the porcini mushrooms and add to the sauce with butter, red pepper paste, thyme and basil.
Add chopped mushrooms and season with salt and pepper.
Add red wine, stock and passata and rapidly simmer for 10 minutes, or reduce the heat and simmer for 1 hour.
Cook pasta according to packet instructions in boiling salted water. Add the pasta to the sauce and stir through with chopped parsley.
Serve with parmesan cheese.