Wild Mushroom Ragù

By Nancy Harmon Jenkins

[For the story of this dish, see “Lost and Found in the Woods: Funghi Porcini.”]

50-gram (1½-ounce) package dried porcini, preferably from Italy

2 fennel-flavored Italian sausages, “sweet” rather than hot

fresh-tasting extra virgin olive oil

1 medium onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

¼ cup finely chopped flat-leaf pa…