Straw and Hay with Mixed Meats and Mushrooms

To prepare the straw and hay tagliatelle with mixed meats and mushrooms, start by scoring the sausage, then remove the casing and gently take it off with your hands. Crumble the sausage 1 and then cut the pork 2, beef, chicken, and turkey into small cubes. Finely chop the sage and rosemary leaves with a knife 3, then cut the chili pepper and remove the seeds.

Take all the cherry tomatoes and wash them well under fresh running water; then cut them into cubes 4. Once cut, set them aside and proceed with How to Clean Porcini Mushrooms: with a smooth-bladed knife, start removing the earthy part on the stem, scraping it gently until any trace of soil is eliminated 5. If the mushrooms are quite clean, remove the few soil residues with a brush or a cotton cloth 6 (if instead they are still very dirty, pass them quickly under a stream of cold running water).

Once cleaned, cut the whole mushrooms lengthwise 7 and set aside. With a knife, cut the celery, carrot, and onion into slices 8, place everything in a blender, and chop them 9. Now that you have everything ready, devote yourself to the ragù.

In a non-stick pot, pour a drizzle of olive oil and cook the chopped vegetables obtained for about 5 minutes 10, stirring with a spatula; then add the finely chopped aromatic herbs 11, the garlic clove, and the chili pepper 12.

Subsequently, add the meats you had previously cut into cubes: the pork 13, the beef, the crumbled sausage 14, and the chicken 15;

also add the turkey 16 and brown everything for at least 10-15 minutes. Add two bay leaves 17 and then pour the white wine over the meat, letting it evaporate 18.

When the wine has evaporated, add the diced cherry tomatoes you had prepared to the meat ragù 19 and season with salt and pepper to your liking. In the meantime, bring a pot of abundant salted water to a boil, which will be used to cook the pasta, while you finish by adding the mushrooms to the rest of the ingredients 20 and let everything cook for another 10-15 minutes over high heat, adding (if necessary) some pasta cooking water. Once the mixed meats and mushrooms sauce is ready, turn off the heat, making sure to leave a bit of sauce at the bottom of the pan; then use kitchen tongs to remove the garlic clove 21.

When the water has reached a boil, cook the straw and hay tagliatelle for the time indicated on the package, leaving them al dente 22; once ready, drain them, reserving a little cooking water, and sauté them for a few seconds in the pan with the meat and vegetable dressing 23. Use a spatula to gently mix to blend the ingredients well and to flavor them. Serve the straw and hay tagliatelle with mixed meat and mushrooms hot 34.