Tagliatelle al ragù di funghi

Last weekend I wend shopping with my hubby, we saw mixed mushroom in a pack then we discussed that we're gonna cook something new but simple with it. So we bought a pack of mixed mushroom and google for "Ragù di funghi" which means mushroom sauce. Anyway in Italian their are ragù and sugo , before I tried to find out by asking some Italians "What the different between ragù and sugo?", apparently they can't tell me exactly what the different is (or maybe I didn't understand them very well because they spoke Italian :D).

Finally, after I searched and compared many recipes of ragù and sugo then I figured out myself that :

Ragù : takes longer time to cook and main ingredient has to be "soffritto" : chopped onion, carrot, celery and parsley and of course tomatoes.

Sugo : takes shorter time to cook, actually it is just a sauce.

After searching for the recipes, there are so many of them and I just pick or mix some of them together :) let's see what it's gonna look and taste like.

Not too bad isn't it? :) 

Ingredients :

250 g. of tagliatelle or fettucine

300 g. of mixed mushroom

100 g. of tomato paste

1 glass of red wine

1 glass of water

Soffritto : Chopped parsley, carrot, onion and celery 

Olive oil extra virgin

Butter

Salt and pepper

Grated parmesan

1. Warm butter and olive oil in a sauce pan when the butter all melted put soffritto then mix it well and cook for 5 minutes with medium-low heat

2. Put mixed mushroom, stir it all together with medium heat for a couple minutes let the water from the mushroom evaporates then put a glass of red wine, turn the heat up and wait until all the red wine evaporated.

3. Put tomato paste, salt, pepper and a glass of water, wait until the sauce boils again and then leave it for 30 minutes with very low heat.

4. Boil the pasta, put and stir it in the sauce for a minute then it is ready to be served with grated parmesan.

Buon appetito :)