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Mario Batali's Tagliatelle with Mushroom Ragu


This recipe adapted from Mario Batali's "Molto Italiano" (Ecco, 2005).

  • Servings: 4


  • 1/4 cup extra-virgin olive oil
  • 1 medium Spanish onion, finely chopped
  • 12 ounces porcini mushrooms, trimmed and finely chopped
  • 1/2 cup dry red wine
  • 1 cup Mario Batali's Basic Tomato Sauce Mario Batali's Basic Tomato Sauce
  • 1 tablespoon unsalted butter
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds Mario Batali's Fresh Tagliatelle
  • Freshly grated Parmigiano-Reggiano, for garnish


  1. Bring 6 quarts of water to a boil in a large pot; season with salt.

  2. Meanwhile, in a 10- to 12-inch saute pan, heat olive oil over high heat until smoking. Add onion; cook until light golden brown, about 5 minutes. Add mushrooms; cook until they release their water and it evaporates, 8 to 10 minutes. Add wine, tomato sauce, and butter; season with salt and pepper. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.

  3. Cook pasta in boiling water until tender, 1 to 2 minutes. Drain pasta, reserving about 1/4 cup of cooking water; add pasta to ragu. Toss over high heat for 1 minute to coat pasta, adding a few tablespoons of reserved cooking water if necessary

  4. Divide pasta evenly among four warmed pasta bowls; garnish with Parmigiano-Reggiano. Serve immediately.

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