Mushroom ragu with spaghetti and parmesan | New World

Ingredients

• 3 tablespoons extra virgin olive oil
• 500g mixed mushrooms, wiped and cut into about 3cm pieces
• 1 medium onion, diced
• 2 cloves garlic, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 bay leaf
• ¼ teaspoon dried chilli flakes
• 200ml dry white wine
• 250ml vegetable stock
• 200g canned diced tomatoes in juice
• 400g dried spaghetti
• 1 handful of flat-leaf parsley leaves, chopped
• Puhoi Valley Parmesan, for grating