Fast Guide to Serving Yummy Bucatini con ragú di salsiccia e funghi
Hoping to eat Bucatini con ragú di salsiccia e funghi a top restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with useful procedures on preparing a Bucatini con ragú di salsiccia e funghi like a famous chef made.
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To prepare an extraordinary Bucatini con ragú di salsiccia e funghi, below are the components needed:
- You need 200 g of good quality pork and beef sausages.
- You need 400 g of Bucatini.
- Get of Small punnet - 100 g of button mushrooms.
- You need Glass of red wine.
- Take 250 ml of passata sauce.
- You need of For the soffritto : 50 g of chopped carrots, onions and celery.
- Prepare of Olive oil.
- Provide to taste of Salt.
- Get of Grated Parmesan to serve - optional.
After readying the materials, now you are ready to make your 5-star Bucatini con ragú di salsiccia e funghi by following the guidances below:
- Heat some oil in a pan and add the soffritto. Soften for a few minutes while you chop the mushrooms and remove the skin from the sausages. Add the mushrooms and cook for a min or two on medium heat.
- Now add the sausage meat and brown. When browned, add the wine and let it evaporate. Add salt, passata and a cup of water and simmer on low for at least 90 mins, stirring occasionally.
- With about 20 mins to go, bring a pot of salted water to the boil and cook pasta according to instructions. Add some pasta cooking water to the sauce if it's too dry. Drain pasta al dente and add to sauce. Mix well and serve with Parmesan if desired.
La polenta funghi e salsiccia è un piatto unico ricco e molto sostanzioso, ideale da preparare per il pranzo della domenica, quando si ha un po' più di tempo da dedicare alla cucina e agli affetti familiari. Piatto povero e incredibilmente versatile, a base di farina di mais, la polenta viene esaltata da un. Tagliatelle con un ragù a base di salsiccia e funghi e aromatizzato con foglie d'alloro. Un primo piatto fantastico in autunno ed in inverno! Si rosola nell'olio il quarto di cipolla (o lo scalogno) tritato e si unisce la salsiccia privata della pelle e sbriciolata grazie all'aiuto di una forchetta.
Recipe : Bucatini con ragú di salsiccia e funghi
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