Tagliatelle with mushroom and salame ragù. The region of Umbria is known as the 'green heart' of Italy. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add mushrooms and wine and cook over low heat until mushrooms start to release water.
Toss pasta with mushroom ragu and finish with extra virgin olive oil. This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you're serving to kids, you can substitute the wine with vegetable stock. You can cook Tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Tagliatelle with mushroom and salame ragù
- You need 400 g of tagliatelle.
- It’s 150 g of salame meat or similar.
- It’s 150 g of mushrooms.
- It’s of Chopped carrots onions and celery for the soffritto.
- It’s of Olive oil.
- It’s of Glug of wine.
- You need Tin of plum tomatoes.
- It’s of Salt to taste and lots of pepper if using sausages.
Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. Tagliatelle with a lemon pork ragù. This is a nice, easy recipe. I added some dried porcini mushroom and added the stock I got from soaking them at the simmering stage to intensify the mushroom flavour.
Tagliatelle with mushroom and salame ragù instructions
- Wash and chop mushrooms, chop the veg for the soffritto. Cook the carrots, onions and celery in olive oil for about 1-2 mins. Add the meat and cook for another few minutes to brown.
- Add the mushrooms and continue cooking for a few minutes then add the wine and let it evaporate. Now add tomatoes and break them down with a spoon. Simmer on low for about an hour.
- Half way through cooking, bring a pot of salted water to the boil and cook pasta according to instructions. Drain pasta al dente and add to sauce. Mix and serve with Parmesan if you fancy.
Basic pasta dough and a luxurious sauce from one of the masters. Recipe adapted from "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto," by Marc Vetri with David Joachim. A quick and easy mushroom pasta, great for a mid-week meal. The dried pasta could easily be subsituted for fresh pasta. Use thin green asparagus spears, so you can stir-fry them without blanching first.