The TAGLIATELLE WITH WHITE RAGÙ AND MUSHROOMS are a rich and comforting dish that brings the warmth of traditional cooking to the table. The tagliatelle, rough and porous, embrace a white ragù prepared with ground meat flavored by a slow sauté of vegetables, white wine and Mediterranean aromas. To complete the sauce, the mushrooms, with their intense, woodland flavor, give depth and harmony to the dish.
The result is a creamy and flavorful pasta, without the addition of tomato, perfect for those who love genuine and enveloping flavors. Ideal for Sunday lunches or to surprise guests with a recipe that smells of tradition with a refined touch.
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- Difficulty: Very easy
- Cost: Inexpensive
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz (about 1 lb 5 oz) egg fettuccine
- 11 oz ground beef
- 4 oz sausage
- Half onion
- 1 carrot
- 1 stalk celery
- 2 leaves sage
- Half glass white wine
- 1 cup vegetable broth (or water)
- 11 oz champignon mushrooms
- 1 clove garlic
- 3 whole cloves
- extra virgin olive oil
- to taste salt
- to taste black pepper
- 2 oz Parmesan
For the tagliatelle with white ragù and mushrooms you will need
- 1 Pan
- 1 Frying pan
- 1 Pot
Preparation of tagliatelle with white ragù and mushrooms
Wash and trim the aromatics (onion, celery, carrot) and chop them finely.
In a fairly large pan heat the olive oil and sauté the chopped vegetables, the sage and the whole cloves for 5 minutes.
Add the ground meat and the crumbled sausage and brown well. At this point add the white wine and let it evaporate.Season with salt and pepper, add the hot broth or water, cover with a lid and let cook over low heat for 30 minutes or until the liquid has almost completely evaporated.
In another frying pan with a drizzle of oil and the garlic clove, cook the cleaned and sliced mushrooms over high heat for a few minutes.
Cook the pasta in salted water, drain it still al dente, then transfer it to the pan with the ragù, adding a few ladles of the cooking water; add the mushrooms and the Parmesan and toss to combine.Plate your tagliatelle with white ragù and mushrooms and serve with some fresh sage.
