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Tagliatelle with Pork and Porcini Ragu

Tagliatelle with Pork and Porcini Ragu

Tagliatelle with Pork and Porcini Ragu
 
This take on a ragu is somewhat different and more convenient. With the use of pork sausages it does not require hours of slow cooking to bring out the big flavours that we seek in a ragu. The addition of the dried porcini mushrooms brings a rich and earthy element to the dish, and the luscious sauce clings perfectly to the long tagliatelle strands.
  
 
Serves 4
Preparation Time – 10 minutes
Cooking Time – 15 minutes
Ingredients
  • ½ cup dried porcini mushrooms
  • 1 onion, finely chopped
  • 3-4 thick pork sausages
  • 2 garlic cloves, finely chopped
  • 1 tbsp fennel seeds
  • ½ cup dry white wine
  • 1 x 400g Tagliatelle, dried of fresh
  • Sea salt
  • Extra virgin olive oil
  • Parmesan, to serve
Method
Start this recipe by firstly steeping the dried porcini mushrooms in boiling water for 10 minutes to rehydrate. Drain, reserving the soaking liquid, then roughly chop the porcini.
In a large saucepan, add 2-3 tablespoons of extra virgin olive oil and set to a medium heat. And the onions and sauté for approximately 5 minutes until translucent, stirring often. Remove the sausage meat from the casings and add to the saucepan, along with the porcini, garlic and fennel seeds. Continue to cook for a further 5 minutes, breaking up the sausage meat with the back of a spoon. The sausage meat should be a nicely browned.
Next pour in the white wine and allow to mostly reduce, then follow with the porcini soaking liquid. Season, then turn the heat down low and allow to simmer for a few minutes.
Meanwhile, put a large pot of salted water onto the boil. Book the tagliatelle according to the packet instructions or until al dente. If cooking freshly mde tagliatelle, the cooking time will only be 2-3 minutes. Check for when it’s ready. Using a slotted spoon, transfer the tagliatelle to the sausage ragu, bringing along some of the starchy cooking water. Cook for another minute, stirring, to allow the flavours to infuse and the sauce to emulsify. Turn off the heat, season with a good amount of freshly cracked pepper, a showering or grated parmesan and a good drizzle of extra virgin olive oil.
Add chilli flakes if desired.
 
Serve immediately.
 

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