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The region of Umbria is known as the 'green heart' of Italy. This tagliatelle with mushrooms is a great, quick dish to make on a busy weeknight. If you're serving to kids, you can substitute the wine with vegetable stock.

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Ingredients requirements Tagliatelle with mushroom and salame ragù:

1. Need 400 g - tagliatelle
2. Need 150 g salame meat or similar
3. Provide 150 g for mushrooms
4. Require of Chopped carrots onions and celery for the soffritto
5. Prepare Olive oil
6. Provide of Glug of wine
7. Provide Tin for plum tomatoes
8. Need Salt to taste and lots of pepper if using sausages

Basic pasta dough and a luxurious sauce from one of the masters. Recipe adapted from "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto," by Marc Vetri with David Joachim. Cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions, or until al dente. This dish is perfect for autumn.

Tagliatelle with mushroom and salame ragù instructions:

1. Wash and chop mushrooms, chop the veg for the soffritto. Cook the carrots, onions and celery in olive oil for about 1-2 mins. Add the meat and cook for another few minutes to brown
2. Add the mushrooms and continue cooking for a few minutes then add the wine and let it evaporate. Now add tomatoes and break them down with a spoon. Simmer on low for about an hour
3. Half way through cooking, bring a pot of salted water to the boil and cook pasta according to instructions. Drain pasta al dente and add to sauce. Mix and serve with Parmesan if you fancy

You have an array of mushrooms (king brown, Swiss brown and oyster) mingling very happily and saucily, with lots of garlic and herbs sitting atop a The polenta is an excellent match with the earthiness of the mushroom ragù and the pungent flavour of taleggio. Tagliatelle with mushrooms and sausage (Tagliatelle con funghi e salsiccia ) are a recipe typical of the widespread mountain areas throughout the Apennines of central Italy. A very simple recipe that reflects the tastes of the mountain and autumn. While the ragu is simmering, cook the tagliatelle in some chicken stock. Use thin green asparagus spears, so you can stir-fry them without blanching first.

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