Tagliatelle with meat ragù and mushrooms

chef

Leonardo Pellacani

Serve 6

In a pot of boiling salted water cook the tagliatelle al dente; in the meantime, in a pan sautè the ready to use vegetables with a drizzle of oil. Add the Ragù and sauté for few minutes. At this point, add the Porcini mushrooms and the Pomodorina sauce. Drain the tagliatelle and toss them with the prepared sauce. Top with chopped parsley. Serve immediately.

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