Recipe: Delicious Tagliatelle with mushroom and salame ragù

Tagliatelle with mushroom and salame ragù. 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. The region of Umbria is known as the 'green heart' of Italy.

Tagliatelle with mushroom and salame ragù Once the porcini mushrooms have reconstituted, remove the mushrooms and pour the liquid through a sieve to get rid of any grit. 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. You can have 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

  1. It's 400 g of tagliatelle.
  2. You need 150 g of salame meat or similar.
  3. You need 150 g of mushrooms.
  4. Prepare of Chopped carrots onions and celery for the soffritto.
  5. It's of Olive oil.
  6. You need of Glug of wine.
  7. It's Tin of plum tomatoes.
  8. You need of Salt to taste and lots of pepper if using sausages.

Cook pasta in plenty of boiling salted water. Drain pasta, reserving some of the cooking water. A quick and easy mushroom pasta, great for a mid-week meal. The dried pasta could easily be subsituted for fresh pasta.

Tagliatelle with mushroom and salame ragù instructions

  1. 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.
  2. 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.
  3. 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.

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. From Review: Mobile Photo Upload of Osteria Pane & Salame. Been to Osteria Pane & Salame?