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 delicious ragu to serve with organic Girolomoni tagliatelle. We recommend you have it with a cheeky glass of red wine.
20g Gigante porcini
2 Tbsp extra virgin olive oil (EVO)
1 large onion, finely diced
2 cloves of garlic, chopped
450g L'Authentique French grind pork & fennel sausages, or Martinez Catalan pork, casings removed
1 cup Tezza Valpolicella red wine
530g Sabato pasta sauce or passata or pomodoro
Salt and freshly ground black pepper
250g Girolomoni tagliatelle
Place porcini in a small bowl, pour over ½ cup boiling water and set aside to rehydrate for 20 minutes. Once softened, drain the porcini and thickly slice, reserving the soaking liquid.
Heat oil in a large saucepan. Add the onion and cook over a medium heat, stirring regularly, for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Add sausages, breaking them up with a wooden spoon, and cook for 3-4 minutes until browned.
Add the wine and simmer for 5 minutes or until reduced by half. Add the cherry tomatoes with the juice, sliced porcini and soaking liquid. Season with salt and pepper and simmer over low heat for 20-25 minutes until the sauce is reduced and thick. Check and adjust seasoning, as necessary.
Meanwhile, bring a large pot of salted water to the boil. Add tagliatelle and cook over medium heat for 4 minutes. Drain pasta and add to the pan of sauce. Toss well to combine and serve immediately.
Recipe by Julie Le Clerc