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Soak 5 of the dried shiitake mushrooms in 500 ml (2 cups) of boiling water. Transfer the other 3 to a spice grinder and grind to a fine powder with the shiokombu (if using). Set the powder aside.Heat the oil in a large saucepan over medium–high heat. Add the onion, garlic, carrot and celery and cook for about 5 minutes or until fragrant. Add the mushrooms and cook, stirring regularly for about 20 minutes. Add the tomato paste and Vegemite and stir for 4-5 minutes. Add the shiitake steeping liquid, soy sauce, red wine, passata, bay leaf and oregano and bring to a simmer. Simmer uncovered for another 20 minutes or until the sauce is reduced and thick. Season with salt and black pepper.Cook the pasta according to packet directions, then drain, reserving some of the pasta cooking water. In a large frying pan, add the pasta, extra olive oil and as much Bolognese sauce as you like, along with a little of the pasta water. Toss it all together and transfer to a serving plate. Serve scattered with the mushroom and kombu powder and parsley. Photography by Danielle Abou Karam.Want more from The Cook Up?• Stream free here at .• Get the show recipes, articles and more.• Cook more Adam Liaw recipes.