Bolognese "blanche" with two kinds of dried mushrooms and truffle oil

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 2 m.-sized onion(s)
• 150 g celery
• 150 g carrot(s)
• 2 garlic cloves
• 40 g dried porcini mushrooms
• 10 g morels, dried
• 70 g Parmesan, freshly grated
• ⅛ liter white wine
• 200 ml cream
• 200 g double cream cheese
• 400 ml chicken stock
• 50 ml soy sauce
• 2 tbsp flour
• ½ tsp rosemary, dried
• ½ tsp oregano, dried
• ½ tsp thyme, dried
• ½ tsp basil, dried
• n. B. Truffle oil, a few drops
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Place the porcini mushrooms and morels in a bowl, pour over 400 ml of boiling water, and let stand for about 20 minutes. Remove the mushrooms from the water with two forks and dice finely. Reserve the mushroom liquid. Crush the garlic on a chopping board and rub it into a paste with a little salt. Peel and finely dice the onions, celery, and carrots. Heat a little olive oil in a pan and fry the minced meat until lightly browned. Now add the diced mushrooms, onions, celery, and carrots and continue frying until the onions are translucent. Add the flour and fry until it sticks to the bottom. Deglaze everything with the white wine. Use a wooden spoon to loosen any flour from the bottom of the pan and let it simmer briefly until the alcohol has evaporated. Now add the mushroom broth (leave about a tablespoon in the bowl to prevent the sandy residue), the chicken stock, the cream, the double cream cheese, the soy sauce, the garlic, and the dried herbs. Stir until smooth and the cream cheese dissolves, then simmer for 30 minutes over medium heat. Reduce the heat to a simmer. Stir in the Parmesan cheese and truffle oil, and season with salt, pepper, and a little soy sauce, if desired. This goes very well with whole-wheat spaghetti and freshly grated Parmesan cheese.