Tagliatelle with Bolognese Sauce and Sautéed Mushrooms

stampa

An enhancement of one of the most classic Italian recipes.

Recipes by Meat
Number of people:
4
Level of difficulty:
Low
Required time:
15'
Nutritional values
per serving prepared according to this recipe.

Energy value
371 Kcal
- Protein
15 g
- Carbohydrates
52 g
- Fat
13 g

 
250 g
Ragù alla bolognese barilla
 
400 g
Mixed mushrooms
 
100 g
Extra virgin olive oil
 
20 g
Parsley
 
10 g
Salt
 
as needed

Preparation

1

Slice the mushrooms and sauté them in a frying pan for approximately 5 minutes. Shortly before removing from heat, add the parsley.

1

Heat the Barilla Ragù alla Bolognese in a frying pan for a few minutes, then add the mushrooms.

1

Cook the Barilla Emiliane Tagliatelle all'Uovo in plenty of salted water. Drain and add to the sauce. Sauté for a few minutes and serve.

Chef's tips


You can mix a few parsley leaves together with the oil, using a blender. Then pass through a strainer and use the flavoured oil to garnish the dish.

Suggested wine


For this dish, we recommend an intense red wine with tannins that are not particularly pungent, and featuring woodland aromas, such as a Teroldego Rotaliano DOC.

Search recipe

Ingredients:
cerca
mi sento fortunato
Advanced search >