Ingredients
Ingredients- Pasta dough, recipe follows
- 2 tablespoons extra-virgin olive oil
- 1 pound porcini mushrooms, may substitute chanterelles, or portobellos thinly sliced
- 1/2 onion, chopped
- 2 leeks, washed and cut into 1/2-inch rounds
- 3 cloves garlic, thinly sliced
- 1 tablespoon thyme leaves
- Salt and pepper
- 1 cup basic tomato sauce, recipe follows
- Parmigiano-Reggiano, for grating
- 3 1/2 to 4 cups flour
- 4 eggs
- 1/2 teaspoon extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Description
Cooking Channel Serves Up This Tagliatelle Con Sugo Di Funghi E Porri Recipe From Ribbons With Mushroom And Leek Ragu Recipe Plus Many Other Recipes At CookingChannelTV.com.
Cooking Channel
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter