Italian Sausage & Porcini Ragu with Tagliatelle
Recipe by Julie Le Clerc.
Italian Sausage & Porcini Ragu with Tagliatelle
Serves 6
20g
2 Tbsp
1 large onion, finely diced
2 cloves of garlic, chopped
450g packet L'Authentique French grind pork & fennel
1 cup or or
1 punnet fresh cherry tomatoes, halved
and freshly ground
250g
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 the meat, breaking it 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 passata, 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.
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Alicos Salsa Pronta Di Pomodoro
A flavoursome, ready-to-use sauce made from Sicilian cherry and mini plum tomatoes, giving this sauce a naturally sweet and delicate taste.
Use in a paella or toss through your favourite Sabato pasta. Delicious spread on a pizza, in sandwiches or added to casseroles and braises for a wonderful depth of flavour. Try it as a natural tomato sauce or in your next Bloody Mary.
Dairy and Gluten-free. Suitable for vegetarians and vegans.
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Gigante Porcini
These extra-large rich and creamy porcini mushrooms are hand selected in Cremona, Italy. Their deep, nutty flavour is intensified by drying. To reconstitute dried mushrooms, soak in hot (not boiling) water for 15-20 minutes. Strain the liquid and put aside to freeze for porcini stock or add to the dish for extra flavour.
Perfect in braises, soups and sauces such as a rich porcini mushroom pasta sauce or great in a paella.
Dairy and Gluten-free. Suitable for vegetarians and vegans.
Also available in and
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Pons Traditional Extra Virgin Olive Oil
From Catalonia, Spain, an EVO pressed from Cornicabra and Arbequina olives. It is well-balanced, with a fresh aroma and a slightly peppery but soft finish. Recommended for everyday use in all types of cooking.
Also available in a bottle or tin.
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Sabato Pasta Sauce with Basil ~ Organic
The Sabato pasta sauce with basil is a rich, sweet Italian pasta sauce with flavours typical of the south of Italy. Scrumptious sweet basil balanced with the reduction of the tomato base.
Dairy and Gluten-Free.
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Sabato Tomato Passata ~ Organic
The organic Sabato tomato passata is made with fresh organic ingredients. It comprises of a lightly cooked blend of southern Italian fresh tomatoes, basil and extra virgin olive oil. This can be added to many recipes that call for tomato.
Dairy and Gluten-Free.
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Girolomoni Tagliatelle
Organic artisan pasta made with semi-whole durum wheat semolina. Bronze extruded to create a rough surface that holds sauce. Perfect for creating a simple nutritious meal that does not compromise on taste.
Try with Callipo tuna, capers, lemon and extra virgin olive oil.
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Tezza Valpolicella 750ml
A quintessentially Italian wine, made from partially dried grapes of the Corvina (60%), Corvinone (20%), and Rondinella (20%) varieties. Produced in the Poiano e Nesente di Valpantena region of Verona. Offering delectable aromas of chocolate, coffee bean, oak and black cherry. Medium bodied, dry and perfectly balanced with notes of chocolate, spice with a fruity core and finish.
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