A recipe from The Silver Spoon
Preparation: 30 minutes, plus 30 minutes soaking
Cooking: 1 hour 20 minutes
Serves: 6 people
50g (2oz) (1 cup) dried mushrooms
2 tablespoons olive oil
1 garlic clove
1 small carrot, finely chopped
1 celery stick, finely chopped
½ onion, finely chopped
50g (2oz) (⅓ cup) prosciutto, finely chopped
200g (7oz) minced pork
175ml (6fl oz) (¾ cup) red wine
400ml (14fl oz) (1¾ cup) passata (bottled, strained tomatoes)
pinch of freshly grated nutmeg
4–5 tablespoons hot vegetable stock (optional)
400g (14oz) fresh tagliatelle
25g (1oz) (⅓ cup) Parmesan cheese, grated
salt and pepper
Put the mushrooms into a heatproof bowl, pour in lukewarm water to cover and leave to soak for 30 minutes. Drain and squeeze out the excess liquid.
Heat the oil in a flameproof earthenware dish. Add the garlic clove and cook over a low heat, stirring frequently, for a few minutes until lightly browned.
Remove the garlic with a slotted spoon and discard. Add the carrot, celery, onion and prosciutto and cook over a low heat, stirring occasionally, for 8 minutes until lightly browned.
Increase the heat to medium, add the minced pork and mushrooms and cook, stirring frequently, for 8–10 minutes, until lightly browned. Pour in the wine and cook until the alcohol has evaporated.
Add the passata and nutmeg, season with salt and pepper, lower the heat, cover and simmer for 1 hour. Add a little hot stock occasionally if the sauce begins to dry out.
Cook the tagliatelle in plenty of salted boiling water for 2–3 minutes until al dente. Drain, tip into a warmed serving dish, pour the sauce over and sprinkle with the Parmesan.