Wild mushroom ragu

Name: Wild mushroom ragu
Ingredients: 500g/1lb 2oz wild mushrooms, chopped; 1 onion, cut into quarters; 4 whole garlic cloves, peeled and left whole; 1 celery stick, chopped; 1 carrot, peeled and chopped; 2 tbsp olive oil; 2 portobello mushrooms, blended; 30g/1oz dried porcini, soaked, then drained and chopped; 2 tbsp tomato purée; 500g/1lb 2oz cherry tomatoes; 150ml/¼ pint Italian red wine; 1 tsp dried oregano; 1 large rosemary sprig; 1 Parmesan rind (optional); salt and freshly ground black pepper; 25g/1oz unsalted butter; 500g/1lb 2oz pappardelle, cooked according to packet instructions; 75g/2½oz Parmesan, grated (or similar vegetarian hard cheese)