Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu

Name: Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 454 grams porcini mushrooms, may substitute chanterelles, or portobellos thinly sliced; 4 eggs; 438 grams flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 3 cloves garlic, thinly sliced; 4 garlic cloves, peeled and thinly sliced; 2 leeks, washed and cut into 1/2-inch rounds; 54 milliliters extra-virgin olive oil; 1 teaspoons extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 onion, chopped; 1 Spanish onion, chopped in 1/4-inch dice; 6 servings Parmigiano-Reggiano, for grating; 6 servings Salt; 6 servings Salt and pepper; 1 Tbsp thyme leaves

The recipe Tagliatelle con Sugo di Funghi e Porri: Ribbons with Mushroom and Leek Ragu can be made in approximately 30 minutes. For $18.51 per serving, you get a main course that serves 6. One portion of this dish contains about 33g of protein, 27g of fat, and a total of 859 calories. If you have olive oil, olive oil, parmigiano-reggiano, and a few other ingredients on hand, you can make it.

Instructions

Roll the past out to the thinnest setting on a pasta rolling machine and cut the resultant sheet into ribbons 1/4-inch thick.

Ingredients you will need

Pasta

Roll

Place on a sheet tray dusted with semolina and cover with a clean, damp dish towel until ready to cook.

Ingredients you will need

Semolina

Equipment you will use

Kitchen Towels

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

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Water

Salt

In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the mushrooms and saute over high heat until browned, about 2 to 3 minutes per batch. The mushrooms should not release their juices.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Salt And Pepper

Thyme

Tomato Sauce

Mushrooms

Garlic

Leek

Onion

Cook the pasta in the boiling water for 1 minute.

Ingredients you will need

Pasta

Water

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.

Ingredients you will need

Water

Parmigiano Reggiano

Pasta

Sauce

Equipment you will use

Bowl

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Ingredients you will need

Dough

Wrap

Roll or shape as desired.

Ingredients you will need

Roll

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

Ingredients you will need

Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato