1. Soak the porcini mushrooms in boiling water for 10 minutes, then drain them, reserving the liquid. Roughly chop the mushrooms and set aside
2. In a saucepan, add the olive oil and cook your onions. Start on a high heat then after a minute, turn the heat down and cover with a tight lid, cooking them gently until soft
3. Turn up the heat to medium, and add your mushrooms and garlic, stirring occasionally.

4. When cooked, add your porcini mushrooms and the reserved liquid. Cook for 5 minutes and stir occasionally.

5. Now add the tomato puree and keep stirring very gently until mixed thoroughly.
6. Next, add the passata or pasta sauce, wine, Italian hard cheese and the basil, reserving about a third back to add 5 minutes before serving.
7. Season according to taste – the cheese and porcini mushrooms are salty so be careful. Bring to the boil, turn down the heat and simmer for 15 minutes with the lid on.

8. While the sauce cooks, boil your gluten free spaghetti, adding salt and olive oil to the water. Drain when cooked, return to the pan and stir in butter and black pepper
9. After 15 minutes remove the lid and simmer until the sauce thickens. Five minutes before serving, stir in the reserved basil. Serve with the spaghetti and cheese shavings to garnish each dish.