Tagliolini porcini and ragu

Tagliolini porcini and ragu

Made with Double concentrated tomato paste

The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 300 g tagliolini (fine egg tagliatelle)
  • 3 tablespoons Mutti tomato paste double concentrate
  • 60 g dried porcini mushrooms
  • 200 g sausage 1/2 onion
  • 1 glass dry white wine
  • 80 g Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • salt
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Tagliolini porcini and ragu: Method

  1. Soak the dried mushrooms in warm water for 30 minutes, squeeze them to remove the excess liquid and slice them finely.
  2. Chop the onion and fry it in a tablespoon of olive oil; add the mushrooms, the double concentrate and the white wine, and continue the cooking.
  3. Cut up the sausage and fry it in the remaining oil; add this to the sauce and cook on a low heat for 20 minutes.
  4. Boil the pasta in plenty of lightly salted water, drain when al dente and season with the sauce; sprinkle grated Parmesan cheese over it and serve.

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Also made with: Double concentrated tomato paste

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