Porcini bolognese with truffle butter

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the bolognese sauce

1 onion, diced
4 garlic cloves, finely chopped
1 carrot, peeled and roughly chopped
2 celery sticks, roughly chopped
2 tbsp olive oil
50g/1¾oz dried porcini, soaked in water and drained
100g/3½oz chestnut mushrooms, chopped
2 portobello mushrooms, chopped
2 tbsp tomato purée
400g tin chopped tomatoes
1 tbsp chopped fresh thyme
1 bay leaf
50ml/2fl oz red wine
25g/1oz parmesan cheese, grated
1 tbsp yeast extract

For the truffle butter

1 banana shallot, diced
100ml/3½fl oz red port
100g/3½oz salted butter, softened
1 small jarred black truffle, chopped
truffle oil, to taste
salt and freshly ground black pepper

To serve

fresh tagliatelle
grated Parmesan

Method

To make the sauce, blitz the onion, garlic, carrot and celery together in a blender or food processor, to a paste texture. Heat the oil in a large saucepan and sweat the onion mixture for 10 minutes, or until softened.
Blitz the porcini, chestnut and portobello mushrooms in a blender or food processor, until coarse. Add the mushrooms to the pan and cook for 10 minutes before adding the tomato purée, tomatoes, thyme, bay leaf, red wine, parmesan and yeast extract. Cook for 20 minutes until thickened. Add a splash of water if needed.
To make the truffle butter, place the shallot and port in a saucepan and boil until reduced. Remove from the heat and whisk in the butter and chopped truffle. Season with salt and pepper. Keep warm or wrap into a log and chill in the fridge to keep for later.
To serve, cook the tagliatelle in a saucepan of boiling water according to packet instructions. Drain and toss the tagliatelle with the truffle butter. Add the bolognese and mix through. Serve with the Parmesan.