Adam Liaw's Umami Bolognese

sbs.com.au

pepitajobo

Adam Liaw

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

subheading: 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. 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 to 60 g, unless specified.

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