It’s served at Ristorante Pizzeria Acone, a community run restaurant in the Tuscan village of Acone, perched at the top of the mountain on which she spent her formative childhood years. The recipe is a closely guarded secret, but the complex, earthy and deeply umami flavour of dried porcini mushrooms is impossible to miss. This is our meatless take on that mythical sauce.
The ragù can easily be made vegan if you lose the cream. It can also be made ahead and refrigerated, ready to be served with pasta or polenta, saving yourself the trouble of constructing the lasagne if you’re short on time. Reduce the black pepper and lose the chilli for a child-friendly version. If you want to get ahead, the lasagne can be assembled, refrigerated and then baked the next day (once it’s come back up to room temperature).