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Tagliatelle Al Sugo Di Funghi (Tagliatelle With Mushroom Ragu) Recipe

Nutrition per serving    (USDA % daily values)
CAL
975
FAT
119%
CHOL
109%
SOD
51%

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Ingredients for 4 servings

Parmigiano-Reggiano, for grating

1 cup basic tomato sauce, recipe follows

4 tablespoons extra-virgin olive oil

1/2 tablespoon butter

Salt, to taste

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

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

4 garlic cloves, peeled and thinly sliced

Salt and pepper

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

1/2 teaspoon extra-virgin olive oil

1/2 medium carrot, finely shredded

1 medium Spanish onion, finely chopped

31/2 to 4 cups flour

3/4 pound porcini mushrooms, stems removed, finely chopped, may substitute portobellos

1/2 cup dry red wine

1 recipe basic pasta dough, recipe follows

1/4 cup extra virgin olive oil

4 eggs

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