Fast Guide to Serving Extraordinary Tagliatelle with mushroom and salame ragù
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To make an extraordinary Tagliatelle with mushroom and salame ragù, here are the components required:
- Prepare 400 g of tagliatelle.
- Prepare 150 g of salame meat or similar.
- You need 150 g of mushrooms.
- Prepare of Chopped carrots onions and celery for the soffritto.
- Take of Olive oil.
- Prepare of Glug of wine.
- Take Tin of plum tomatoes.
- Provide of Salt to taste and lots of pepper if using sausages.
After readying the ingridients, now you are good to make your 5-star Tagliatelle with mushroom and salame ragù by following the instructions on this section:
- 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.
If you want a richer sauce use red wine. A meaty portobello mushroom sauce combined with ribbons of pasta noodles make this a very satisfying plate, and you can make it on the fly. The sauce is much like a traditional ragu or Italian meat sauce, except it's meatless. It's perfect with dishes like soft, cheesy polenta as well as over pasta - of course!. Portobellos with pasta For the tagliatelle with mushrooms: Bring a large stockpot of salted water to a rolling boil.
Recipe : Tagliatelle with mushroom and salame ragù
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