Finely chop a large onion. Warm 4 tbsp of olive oil in a deep pan over a moderate heat, stir in the onion and cook for about 15 minutes till soft and translucent. Peel and finely slice 2 plump, juicy cloves of garlic and stir them in together with 2 tsp of chopped thyme, 1 of rosemary, 3 bay leaves, a good pinch of dried red pepper flakes and a little salt and black pepper.
While the onions are cooking, put 10g of dried mushrooms in a heatproof jug, pour over 500ml of boiling water and let them steep for a few minutes. Stir 2 tbsp of tomato paste into
→ Continue reading at The Guardian – Culture