Recipe: Perfect Tagliatelle with mushroom and salame ragù

Tagliatelle with mushroom and salame ragù. 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.

Transfer to a bowl and reserve. 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. You can cook Tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Tagliatelle with mushroom and salame ragù

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

It's perfect with dishes like soft, cheesy polenta as well as over pasta - of course!. See great recipes for Mushroom Tagliatelle too! Our tagliatelle with mushroom ragu and Swiss chard screams Mediterranean food, and is filled with meaty mushrooms, savory tomato paste, luscious olive oil, healthy Swiss chard and buttery pine nuts. Autumn is mushroom season - a great reason to explore mushrooms of all types, as well as the seasonal changes that make autumn perfect mushroom weather.

Tagliatelle with mushroom and salame ragù step by step

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.

This ragu is perfect with homemade pasta, like this basic pasta recipe. For gluten-free options, try serving with potato, cauliflower or parsnip mash, a risotto or polenta instead. Tagliatelle alla Bolognese (Tagliatelle with Bologna-style Ragù) Recipe courtesy of Eataly. Pasta with Prosciutto and Vegetable Sauce. Pasta with Prosciutto, Spinach and Garbanzo.

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