Ragù bianco, or white bolognese is the cousin of the better-known ragu alla bolognese made with tomatoes. This version has white wine, rosemary and thyme and I made it vegan with a mince of both dried and fresh mushrooms and walnuts for an umami flavour that's rich and delicious.
The mirepoix and mushroom mince are made in the food processor for speedier prep, then sauteed to brown and reduce. I first made this in the summer, so you could swap out the courgette for the more traditional carrot for an autumn-winter recipe.