Step 1

Preheat the oven to 250F.

Step 2

The first thing to do is prepare your mushrooms. You are going to want to chop them very finely. It takes a while to chop them by hand, but you can also use a food processor, working in batches. Don’t go too far with the food processor or you’ll end up with a paste.

Step 3

In a large oven-safe pot or Dutch oven, Heat the olive oil over medium heat. Once it’s hot stir in the onion, celery, carrots, garlic, red chile and salt. Cook, stirring occasionally, for ten minutes or so. Until the vegetables have softened a bit and the onions are translucent.

Step 4

Stir in the chopped mushrooms, the porcini powder and allow to cook until the mushrooms release their moisture - 5 minutes or so. Add the wine, water and bouillon. Break up the bouillon if needed and cook for another 3 minutes.

Step 5

Add the tomatoes and bring everything up to a simmer. Crush the oregano between your palms into the pot. Then decide if you want to make a creamy version of the ragù and if so, stir in the cream. Taste, adjust the seasoning with more salt if needed and stir in the lemon zest. Cover and transfer to the oven. Cook for 1-3 hours, whatever you have time for, ideally until the ragu has thickened and concentrated a bit.

Step 6

Use immediately (see suggestions in the post above) or allow to cool completely before refrigerating (up to a few days) or freezing (up to a few months).