Vegan Tagliatelle Bolognese with Mushrooms

Rehydrate the porcini mushrooms by during a cup of boiling water over them in a bowl.
30 g dried porcini mushrooms
In a large non-stick pot or frying pan, heat the olive oil and add the shiitake mushrooms. Fry on medium heat until the mushrooms change colour to a golden brown.
2 tbsp olive oil
250 g shiitake mushrooms
Add the onion, garlic, carrots, celery and cook for about 10 minutes until the veggies are soft. If needed, add another tablespoon of olive oil.
2 medium onions
4 cloves garlic
1 large carrot
2 stalks celery
Add all the herbs, star anise, celery salt and onion salt, and the tomato puree.
1 tsp tomato puree
½ tsp thyme
1 tsp rosemary
1 tsp oregano
1 star anise
1 tsp celery salt
1 tsp onion salt
Remove the porcini mushrooms from the water, but don't throw it away. Chop the mushrooms and add them to the pan. Pour the liquid from the porcini in the pan. Add the chopped tomatoes, stir, and cook for 25-30 minutes until the sauce thickens.
2 cans (14 oz / 400 g) chopped tomatoes tins
Meanwhile, cook the tagliatelle in salted water according to the instructions on the package.
300 g tagliatelle
Toss the tagliatelle with the sauce and serve immediately.