Simon Rimmer's mushroom and red wine ragu recipe

INGREDIENTS

• 1 White onion, finely chopped
• 1 Small carrot, finely grated
• 1 Stick of celery, finely chopped
• 1 Sprig of thyme (leaves removed)
• 1 Bay leaf
• 245 White close cap button mushrooms, sliced
• g Chestnut closed cup mushroom,s sliced
• 100 Brown anchovy fillets
• g Star anise
• 4 Olive oil
• 1 Glasses of red wine
• 3 Passata sauce
• tbsp Pappardelle pasta
• 1.5 Small bunch of flat leaf parsley
• 700 Parmesan