Ribbons With Mushroom And Leek Ragu

Recipe Ingredients

1		Basic Fresh Egg Pasta dough - (see recipe)
2 tablespoons	30ml	Extra-virgin olive oil
1 lb	454g / 16oz	Porcini mushrooms - thinly sliced,
		May sub chanterelles or portobellos
1/2		Onion - chopped
2		Leeks - washed, and
		Cut into 1/2" rounds
3		Garlic cloves - thinly sliced
1 tablespoon	15ml	Thyme leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Basic Tomato Sauce - (see recipe)
		Parmigiano-Reggiano - for grating

Recipe Instructions

Roll the pasta out to the thinnest setting on a pasta rolling machine and cut the resultant sheet into ribbons 1/4-inch thick. Place on a sheet tray dusted with semolina and cover with a clean, damp dish towel until ready to cook.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat the olive oil over high heat until smoking. Add the mushrooms and saute over high heat until browned, about 2 to 3 minutes per batch. The mushrooms should not release their juices. Remove the mushrooms and add the onion, leeks, garlic, thyme leaves and salt and pepper to taste. Cook for 5 more minutes, then add the tomato sauce. Bring to a boil, then reduce to a simmer and add the mushrooms. Cook 10 more minutes and set aside.

Cook the pasta in the boiling water for 1 minute. Drain, reserving the pasta water, and add the pasta to the sauce. Toss over high heat 1 minute to coat, adding a splash of pasta water if necessary to keep the sauce from getting too "tight." Divide among six warmed pasta bowls and top with grated Parmigiano-Reggiano.

This recipe yields 6 servings.

Description:

"{Tagliatelle Con Sugo Di Funghi E Porri}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B25) - from the TV FOOD NETWORK

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