Tagliatelle with mushroom and salame ragù
Tagliatelle with mushroom and salame ragù

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tagliatelle with mushroom and salame ragù. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Tagliatelle with mushroom and salame ragù. If you want to try something tasty for a delicious midweek dinner, this might be an idea. The type of meat I used is similar to sausage meat but it's quite peppery so gives the sauce a good tang.

Tagliatelle with mushroom and salame ragù is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Tagliatelle with mushroom and salame ragù is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Tagliatelle with mushroom and salame ragù:
  1. Get 400 g tagliatelle
  2. Prepare 150 g salame meat or similar
  3. Get 150 g mushrooms
  4. Make ready Chopped carrots onions and celery for the soffritto
  5. Prepare Olive oil
  6. Make ready Glug of wine
  7. Take Tin plum tomatoes
  8. Get Salt to taste and lots of pepper if using sausages

Between the two, I enjoyed the tagliatelle a lot more. The noodles were al dente and the ragu was flavorful. On the flip side, I thought the gnocchi was a little too soft for my liking. You kind of get sick of it after having a few bites.

Instructions to make Tagliatelle with mushroom and salame ragù:
  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

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!. The type of meat I used is similar to sausage meat but it's quite peppery so gives the sauce a good tang. Alternatively, use sausages and lots of pepper.

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