Add the pasta to a saucepan of boiling, salted water and cook according to instructions to reach al dente by nearly the end of Step 5. Reserve some of the pasta water in case needed later. Drain the pasta through a colander, adding a knob of butter and keep warm.

Meanwhile, par-boil the carrots for 8 minutes, drain and set aside for Step 5.

Bring the oil and 1 knob butter to a medium-high heat and gently fry the onion and shallot for 3 minutes, only stirring to avoid sticking.

Add the garlic and stir gently. Then stir in the mushrooms and continue frying, occasionally stirring gently, for a further minute. Add the chilli and peppers and continue cooking in the same manner for 3 minutes or until the ingredients are softened but not burnt.

Add in the carrots, passata, coriander, sugar,herbs and bay leaves. Stir gently but thoroughly and then add the wine. Stir again, bring to the boil, stirring to avoid sticking, reduce the heat, cover the pan and gently simmer for 25 minutes. Check occasionally and if necessary add just sufficient water (or some of the reserved pasta water if available at that point) to ensure that the sauce doesn’t run dry.

Remove the bay leaves. Season to taste then stir in the pasta and serve quickly onto warm dishes.

Sprinkle on Parmesan cheese as wished and garnish with coriander leaves.