1 carrot, finely chopped
1 celery stick, finely chopped
½ red chilli, finely chopped
1 garlic clove, finely chopped
500g/1lb 2oz mixed wild or cultivated mushrooms, cleaned and roughly chopped
1 onion, finely chopped
20g/¾oz dried porcini, reconstituted in a little warm water
2 fresh thyme sprigs
400g tin chopped plum tomatoes
sea salt and freshly ground black pepper
200g/7oz ‘00’ flour
4 tbsp extra virgin olive oil
300ml/10fl oz hot vegetable stock
2 large free-range eggs
grated Parmesan (or alternative vegetarian hard cheese), to serve
3 tbsp white wine