Tagliatelle alla Bolognese con Funghi

Or if you prefer: noodles with meat sauce and mushrooms.
Course: Main Course, Pasta
Cuisine: Italian
Keyword: bolognese, meat sauce, pasta


  • 2 tbsp olive oil extra virgin
  • ½ lb Italian sausage casing removed, if applicable
  • ½ lb ground beef
  • 1 med onion chopped
  • 1 med carrot chopped
  • 1 stalk celery chopped
  • 4 tbsp garlic minced
  • ¾ cup dry red wine
  • ¾ cup whole milk
  • 28 oz can D.O.P. San Marzano whole tomatoes discard liquid, puree tomatoes in blender or food processor
  • 8 ozs dried tagliatelle (12 ozs if using fresh pasta) cooked slightly less than indicated on packaging
  • 1 tbsp each fresh sage, basil, flatleaf parsley, marjoram, rosemary, and oregano finely chopped
  • 1 2.5 oz package each white and brown beech mushrooms earthy stalk bottoms trimmed off
  • sea salt, black pepper, red pepper flakes to taste
  • 2 ozs Parmigiano-Reggiano finely grated
  • 4 sprigs flowering purple basil or sprigs of any herb used


  • Place olive oil in large skillet over med-hi heat, cook sausage and beef, breaking-up large pieces as you go, until just turning gray.
  • Add onion, celery and carrot. Stir until onion softens, add garlic, stir another minute.
  • Add tomato puree, milk and wine. Lower heat to simmer, reducing liquid until Bolognese is more meat than sauce (this may take a little while).
  • Just before the sauce is ready, prepare the tagliatelle.
  • Stir mushrooms and herbs into sauce, simmer an additional 10 minutes. Taste for seasoning.
  • Finish cooking strained pasta in sauce, plate, sprinkle with cheese, garnish and serve.
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