Porcini bolognese with truffle butter
By Matt Tebbutt From Saturday Kitchen Ingredients For the bolognese sauce 1 onion, diced 4 garlic cloves, finely chopped 1 carrot, peeled and roughly chopped 2 celery sticks, roughly chopped 2 tbsp olive oil 50g/1¾oz dried porcini, soaked in water and drained 100g/3½oz chestnut …