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Tagliatelle Con Sugo Di Funghi E Porri

Nutrition per serving    (USDA % daily values)
CAL
609
FAT
63%
CHOL
71%
SOD
32%

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Ingredients for 6 servings

3 cloves garlic, thinly sliced

1/2 onion, chopped

1 pound porcini mushrooms, may substitute chanterelles, or portobellos thinly sliced

4 eggs

Parmigiano-Reggiano, for grating

1/4 cup extra-virgin olive oil

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

4 garlic cloves, peeled and thinly sliced

2 leeks, washed and cut into 1/2-inch rounds

Salt and pepper

2 tablespoons extra-virgin olive oil

Salt

1 Spanish onion, chopped in 1/4-inch dice

3 1/2 to 4 cups flour

1/2 medium carrot, finely shredded

1 cup basic tomato sauce, recipe follows

1/2 teaspoon extra-virgin olive oil

1 tablespoon thyme leaves

Pasta dough, recipe follows

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