Mushroom bolognese with crispy sage

1. Put the porcini mushrooms in a small bowl and cover with 200ml just-boiled water, then set aside. Heat 1 tbsp oil in a wide heavy-bottomed pan with a lid. Add the soffritto and fry for 2-3 minutes to defrost, then add the cup mushrooms and fry over a high heat. Cook for 10-12 minutes, stirring halfway through, until any liquid released has bubbled away. Add the garlic and rosemary and stir fry for 1 minute.

2. Strain the porcini mushrooms, reserving the liquid, and add that to the pan, along with the Marmite. Finely chop the porcini and add to the pan, along with the passata. Stir, cover and simmer over a low-medium heat for 10 minutes. Meanwhile, cook the pasta according to pack instructions.

3. Heat the remaining ½ tbsp oil in a small frying pan over a medium heat. When hot, fry the sage leaves for 1 minute or until golden and crispy, then remove with a slotted spoon. 4 When the pasta is cooked, reserve a mugful of cooking water before draining. Toss the pasta in the sauce until combined. Splash in a little of the water to help the sauce coat the pasta, if needed. Divide between bowls and top with the crispy sage leaves.