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We hope you got insight from reading it, now let's go back to tagliatelle with mushroom and salame ragù recipe. You can cook tagliatelle with mushroom and salame ragù using 8 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Tagliatelle with mushroom and salame ragù:

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

Steps 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.

If you want a richer sauce use red wine. 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!. Portobellos with pasta For the tagliatelle with mushrooms: Bring a large stockpot of salted water to a rolling boil.

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