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Tagliatelle with veal, porcini mushrooms and truffle oil

Name: Tagliatelle with veal, porcini mushrooms and truffle oil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 20g dried porcini mushrooms; 1/3 cup (80ml) extra virgin olive oil; 1/2 onion, finely chopped; 1/2 carrot, finely chopped; 1/2 celery stalk, finely chopped; 40g round pancetta slices, finely chopped; 1 garlic clove, crushed; 400g veal mince; 1/2 cup (125ml) red wine; 400g jar napoletana sauce; 250g tagliatelle; 1/2 cup basil leaves; 1 tbs truffle oil; Grated pecorino or parmesan, to serve

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Tagliatelle with veal, porcini mushrooms and truffle oil

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by delicious. team

delicious. team

Oct 03, 2015

Let high-quality produce speak for itself in this simple dish.

20g dried porcini mushrooms
1/3 cup (80ml) extra virgin olive oil
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/2 celery stalk, finely chopped
40g round pancetta slices, finely chopped
1 garlic clove, crushed
400g veal mince
1/2 cup (125ml) red wine
400g jar napoletana sauce
250g tagliatelle
1/2 cup basil leaves
1 tbs truffle oil
Grated pecorino or parmesan, to serve

Method

1.

Soak the mushrooms in 1/2 cup (125ml) hot water for 10 minutes, then drain, reserving liquid, and chop mushrooms. Set aside.
2.

Heat 2 tbs oil in a large, deep fry pan over medium heat and cook the onion, carrot, celery and pancetta for 3-4 minutes until softened, then add the garlic and cook for a further 1-2 minutes until fragrant. Add the mince, season and cook, breaking up lumps with a spoon, for 3-4 minutes until browned. Add the wine and cook for a further 3-4 minutes until reduced. Add the sauce, porcini mushrooms and reserved liquid, and bring to simmer.
3.

Bring a large saucepan of salted water to the boil, add the pasta and cook until al dente. Drain and toss pasta with the sauce, then stir through the basil. Remove from the heat, drizzle with truffle oil and serve with pecorino.