I’m not sure if you’re allowed to call a sauce that doesn’t contain meat, doesn’t start with a soffritto, and that only cooks for 10 minutes a ragu, and yet because of the concentrated flavour of the dried porcini, this has all the intensity of a meat ragu that has simmered for hours,” says Ixta Belfrage.
She recommends having all your prep done before you start cooking, as “things happen rather quickly”.
