White Ragù Recipe

“In line with the great recommendation already to use recipes incorporating the holy trinity of Creole/French/Italian cooking: I adore this recipe and like to make it either with meat or without (though I personally always skip the cream, either way, because I don’t think it’s necessary or even helpful). The dried porcini (or other mushroom, but I do like porcini) is key. I tend to load up on onion/celery and often skip the carrots altogether, too!”