Pork Sausage & Porcini Ragu with Tagliatelle
This recipe by Julie Le Clerc is incredibly easy and packed with flavour. Our Sabato pasta sauce or passata with Gigante porcini and meaty L'Authentique New Zealand Charcuterie French grind makes a...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Saucepan
- Wooden spoon
- Pot
- Colander
- Stove
- Pepper mill
Ingredients
- 20g Naturbosco porcini
- 2 Tbsp extra virgin olive oil (EVO)
- 1 large onion, finely diced
- 2 cloves of garlic, chopped
- 450g Martinez Catalan pork, casings removed
- 1 cup Tezza Valpolicella red wine
- 530g Sabato pasta sauce or passata or pomodoro
- Salt
- freshly ground black pepper
- 250g Girolomoni tagliatelle
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