Mushroom Bolognese

Heat the olive oil (2 tbsp) in a large frying pan over medium heat. Add the onion (1), carrots (2), and stalk (1 celery). Season with [salt] and cook until slightly golden.

Add the mushrooms (500 g) to the pan in batches and cook until browned. Stir in the garlic (3 cloves) and thyme leaves (1 tbsp), cooking for 2 minutes until fragrant. Start 2m timer

Remove the reconstituted dried wild mushrooms (10 g) from their soaking water (reserve liquid). Roughly chop the wild mushrooms and add them to the pan along with the tomato paste (1 tbsp). Increase heat to medium-high. Pour in the red wine (1 cup), reserved mushroom soaking liquid, and soy sauce (2 tbsp). Cook until the wine has nearly evaporated. Add the chopped italian tomatoes (400 g) and season with [salt].

Reduce heat to low, cover the pan, and simmer the sauce for 30 minutes, stirring occasionally, until thick and rich. Adjust [salt and pepper] to taste. Remove from heat. Start 30m timer

Meanwhile, bring a large saucepan of water to a boil and season generously with [salt]. Add the dried spaghetti (400 g) and cook according to package directions. Drain, reserving pasta water (0.25 cup). Return spaghetti to the saucepan, add the mushroom bolognese and reserved pasta water (0.25 cup). Toss to combine. Divide among 4 bowls and serve, topped with [nutritional yeast] (optional).