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Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu) (Mario Batali) Recipe

Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu) (Mario Batali) Recipe

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Tagliatelle al Sugo di Funghi (Tagliatelle with Mushroom Ragu) (Mario Batali)

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Ingredients:

Serving

1 recipe basic pasta dough , recipe follows
4 tbsp extra-virgin olive oil
1 medium spanish onion, finely chopped
3/4 lb porcini mushrooms, stems removed, finely chopped , may substitute portobellos
1/2 cup dry red wine
1 cup basic tomato sauce , recipe follows
1/2 tbsp butter
salt and pepper
parmigiano-reggiano , for grating
1/4 cup extra virgin olive oil
1 spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp chopped fresh thyme leaves, or 1 tbsp dried
1/2 medium carrot, finely shredded
2 (28-oz) cans peeled whole tomatoes , crushed by hand and juices reserved
salt , to taste
31/2 to 4 cups flour
4 eggs
1/2 tsp extra-virgin olive oil

Directions:

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 to10 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.
BASIC TOMATO SAUCE:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. 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. Yield: 4 cups
BASIC PASTA DOUGH:
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.
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.
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. Roll or shape as desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3013.69 Kcal (12618 kJ)
Calories from fat	1040.04 Kcal
		% Daily Value*
Total Fat	115.56g	178%
Cholesterol	167.5mg	56%
Sodium	4382.31mg	183%
Potassium	663.19mg	14%
Total Carbs	373.51g	125%
Sugars	7.09g	28%
Dietary Fiber	43.22g	173%
Protein	110.87g	222%
Vitamin C	8.5mg	14%
Vitamin A	0.1mg	3%
Iron	13.5mg	75%
Calcium	528.7mg	53%

Amount Per 100 g
Calories	587.51 Kcal (2460 kJ)
Calories from fat	202.75 Kcal
		% Daily Value*
Total Fat	22.53g	178%
Cholesterol	32.65mg	56%
Sodium	854.32mg	183%
Potassium	129.29mg	14%
Total Carbs	72.82g	125%
Sugars	1.38g	28%
Dietary Fiber	8.43g	173%
Protein	21.61g	222%
Vitamin C	1.7mg	14%
Iron	2.6mg	75%
Calcium	103.1mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

69.1

Points
77

PointsPlus

Good Points

saturated fat free,
high fiber

Bad Points

High in Sodium,
High in Total Fat

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