Tagliatelle With Mushroom Ragu

Recipe Ingredients

1		Basic Fresh Egg Pasta dough - (see recipe)
4 tablespoons	60ml	Extra-virgin olive oil
1 tablespoon	15ml	Spanish onion - finely chopped (medium)
3/4 lb	340g / 11oz	Porcini mushrooms - stems removed,
		Finely chopped, (may sub portobellos)
1/2 cup	118ml	Dry red wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
1/2 tablespoon	7.5ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Parmigiano-Reggiano - for grating

Recipe Instructions

Divide the prepared pasta dough into three balls of equal size. Roll each ball out to the thinnest setting on a pasta rolling machine. Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness. Place the ribbons on a sheet tray dusted with flour, and cover the tray 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 onions and cook over high heat for 5 minutes, until onions are light golden brown. Add the mushroom pieces and continue cooking until they have given up most of their water, about 9 to 10 more minutes. Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium. Cook for 5 more minutes, until mixture is of a ragu consistency.

Meanwhile, cook the pasta in the boiling water for 1 minute. Drain the pasta, reserving the cooking water, and add the pasta to the ragu. Toss over high heat one minute to coat the pasta. Divide the pasta evenly among four warmed pasta bowls, grate Parmigiano over and serve immediately.

This recipe yields 4 servings.

Description:

"{Tagliatelle Al Sugo Di Funghi}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B08) - from the TV FOOD NETWORK

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