Gochujang ragù with pasta & shiitake

Add 1 tbsp oil to a large frying pan over a high heat. When hot, tip in the mince and frozen soffritto. Fry for 8-10 minutes, breaking the mince up well, until the vegetables are tender

Stir in the garlic and coriander stems, cook for 1 minute more until fragrant, then stir in the gochujang paste, the tomatoes and a third of a can water, tomato purée and maple syrup. Season, then simmer briskly for 10 minutes, until reduced and rich.

Meanwhile, boil the pasta according to pack instructions. When almost ready, heat the remaining oil in a frying pan, then season and sauté the mushrooms for 2-3 minutes, until golden.

Lift the pasta into the sauce using a slotted spoon – it will carry some pasta water along – and toss well over the heat. Transfer to shallow bowls, then top with the mushrooms and coriander leaves and finish with a drizzle more oil, if liked.