Paglia e Fieno with Mixed Meats and Mushrooms
Category: Pasta Dishes
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg-based Paglia e Fieno tagliatelle | 250g |
| Beef | 100g |
| Pork | 100g |
| Chicken | 100g |
| Sausage | 100g |
| Turkey | 100g |
| Porcini mushrooms | 350g |
| Cherry tomatoes | 150g |
| Ripe tomatoes | 150g |
| Onion | 1 |
| Celery stalk | 1 |
| Carrot | 1 |
| Chili pepper | 1 |
| Garlic | 1 clove |
| White wine | 60ml |
| Rosemary | 2 sprigs |
| Bay leaves | 2 |
| Sage leaves | 5 leaves |
| Extra virgin olive oil | to taste |
| Salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Sausage and Meat:
Begin by carefully scoring the sausage. Remove the casing by gently pulling it off with your hands. Once the sausage is free, crumble the pork, beef, chicken, and turkey into small cubes. Set these aside. -
-
Prepare the Aromatics:
Finely chop the fresh rosemary and sage leaves. Cut the chili pepper in half, discarding the seeds. Set all the herbs and spices aside for later. -
Cut the Tomatoes:
Rinse the cherry tomatoes under cold water. Once clean, cut them into small cubes and set them aside. For the ripe tomatoes, peel and dice them in a similar manner. -
Clean and Slice the Mushrooms:
If the porcini mushrooms are dirty, gently clean them using a brush or a cotton cloth. Once cleaned, slice the mushrooms lengthwise and then chop them finely in a food processor. -
Start the Ragù:
Heat a drizzle of extra virgin olive oil in a large non-stick skillet. Add the finely chopped onion, celery, and carrot to the pan and sauté for about 5 minutes until softened, stirring occasionally with a spatula. -
Add the Aromatics:
Stir in the finely chopped rosemary, sage, and chili pepper, followed by a whole garlic clove. Sauté for another minute to release their fragrances. -
Add the Meats:
Now, add the cubes of pork, beef, crumbled sausage, and turkey to the pan. Cook until the meats begin to brown, about 10 minutes. Stir occasionally to ensure even cooking. -
Deglaze with Wine:
Pour in the white wine and allow it to simmer until it evaporates, leaving behind a deep, rich flavor in the meat mixture. -
Add the Tomatoes:
Add both the diced cherry tomatoes and ripe tomatoes to the ragù. Stir gently, and let the sauce simmer for another 10-15 minutes, allowing the flavors to meld together. -
Cook the Paglia e Fieno:
While the ragù simmers, bring a large pot of salted water to a boil. Cook the Paglia e Fieno egg-based tagliatelle according to the package instructions, making sure to keep them al dente. -
Combine and Serve:
Once the pasta is cooked, drain it, reserving a small amount of the cooking water. Gently toss the pasta with the ragù in the skillet. If the sauce is too thick, add a bit of the reserved pasta water to help it coat the noodles. Stir until everything is well mixed. -
Final Touches:
Taste and adjust the seasoning with salt and black pepper, if necessary. Serve the dish hot, garnished with a fresh sprig of rosemary or sage if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 36g |
| Fat | 28g |
| Carbohydrates | 45g |
| Fiber | 5g |
| Sodium | 350mg |
| Cholesterol | 70mg |
This Paglia e Fieno with Mixed Meats and Mushrooms is a hearty and rich pasta dish, combining savory meats with earthy porcini mushrooms and vibrant, sweet tomatoes. Perfect for a family dinner or a special gathering, it blends the flavors of different meats into a robust ragù, all wrapped in the delicate, egg-based tagliatelle pasta. Enjoy the comforting taste of Italy right at your table!
