Portobello and Spinach Bolognese

Deselect All

1 ounce dried porcini mushrooms or mixed wild mushrooms

2 cups water or chicken stock

2 tablespoons extra-virgin olive oil

3 tablespoons butter, cut into pieces

4 large portobello mushrooms, gills scraped, cut into 1/4-inch dice

1 medium onion, chopped

1 small carrot, peeled and finely chopped or grated

1 small rib celery, finely chopped

3 to 4 large cloves garlic, finely chopped

1 fresh bay leaf

1 (10-ounce) box organic chopped frozen spinach, defrosted and wrung dry in kitchen towel

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

1/4 cup tomato paste

1 cup dry white wine

1 cup whole milk

1 pound pappardelle or fettuccine pasta

A handful fresh flat-leaf parsley, finely chopped

Grated Pecorino-Romano cheese