serves
4
prep
15 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
Long Pasta
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 8 dried shiitake mushrooms
- 1 tbsp shiokombu (optional)
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
- 1 brown onion, finely diced
- 4 garlic cloves, roughly chopped
- 2 carrots, 1 grated and 1 finely diced
- 1 celery stalk, finely diced
- 500 g button mushrooms, finely diced
- 1 tbsp tomato paste
- ½ tsp Vegemite
- 1 tbsp soy sauce
- 125 ml (½ cup) red wine
- 700 ml passata
- 1 bay leaf
- ½ tsp dried oregano
- salt and black pepper, to taste
- 500 g spaghetti
Instructions
- Soak 5 of the dried shiitake mushrooms in 500 ml (2 cups) of boiling water. Transfer the other 3 to a spice grinder and grind to a fine powder with the shiokombu (if using). Set the powder aside.
- Heat the oil in a large saucepan over medium–high heat. Add the onion, garlic, carrot and celery and cook for about 5 minutes or until fragrant. Add the mushrooms and cook, stirring regularly for about 20 minutes. Add the tomato paste and Vegemite and stir for 4-5 minutes. Add the shiitake steeping liquid, soy sauce, red wine, passata, bay leaf and oregano and bring to a simmer. Simmer uncovered for another 20 minutes or until the sauce is reduced and thick. Season with salt and black pepper.
- Cook the pasta according to packet directions, then drain, reserving some of the pasta cooking water.
- In a large frying pan, add the pasta, extra olive oil and as much Bolognese sauce as you like, along with a little of the pasta water. Toss it all together and transfer to a serving plate. Serve scattered with the mushroom and kombu powder and parsley.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Long Pasta
