Vegetable Ragu with Pappardelle Pasta

• 1large carrot — or 2 small carrot
• 1stick celery — finely chopped
• 1large onion — peeled, finely chopped
• 1red bell pepper — finely chopped, seeds and stalk removed
• 3garlic — peeled, finely chopped
• 1 cupfresh cherry tomatoes
• 1 tbspfresh rosemary
• 1 tbspfresh thyme
• 3–4sage leaves — fresh, roughly chopped
• 1bay leaf
• ½ cupwhite wine — 125 ml
• 2 cupsvegetable stock — 500 ml
• 1 tbsptomato paste (tomato puree UK) — uk tomato purée
• 2 tbspdried porcini mushrooms
• 2 tbspolive oil
• 30 gbutter — 2 tbsp
• —salt and pepper — to season

For serving

• 400 gpappardelle pasta — 14 oz, or pasta of choice