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Ingredients

Serves 4

• 1/4 cup extra-virgin olive oil
• 1 medium Spanish onion, finely chopped
• 12 ounces porcini mushrooms, trimmed and finely chopped
• 1/2 cup dry red wine
• 1 cup Mario Batali's Basic Tomato Sauce
• 1 tablespoon unsalted butter
• Coarse salt and freshly ground pepper
• 1 1/4 pounds Mario Batali's Fresh Tagliatelle
• Freshly grated Parmigiano-Reggiano, for garnish

Description

This Recipe Adapted From Mario Batali\'s 'Molto Italiano' (Ecco, 2005).

Martha Stewart