INGREDIENTS
4 oz
Pancetta
2 cups
(1/2-inch-diced) celery
2 cups
(1/2-inch-diced) peeled carrots
12 oz
Cremini mushrooms, fresh
1/4 cup
Flat-leaf parsley, fresh
4 tsp
Garlic
1 1/2 oz
Mushrooms, dried wild
3
large sprigs Thyme, fresh
3 cups
Yellow onions
4 cups
Beef broth, canned
3/4 cup
Farro, pearled
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil, good
2 tbsp
Butter, unsalted
4 oz
Creme fraiche
5/8 cup
Marsala wine, dry