Tagliatelle with mushroom and dried fruit ragout

Name: Tagliatelle with mushroom and dried fruit ragout
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Ingredients: Egg Tagliatelle pasta 9 oz; Porcini mushrooms dried 0.7 oz; Tomato purée 1 cup; Walnut kernels 1.5 oz; Pecans &frac13; cup; Almonds 0.3 cup; Hazelnuts 0.3 cup; Celery half stalk; Carrots ½; Red onions ½; Extra virgin olive oil to taste; Rosemary to taste; Fine salt to taste; Black pepper to taste; Honey mushrooms 1 cup; Garlic clove 1; Rosemary to taste; Fine salt to taste; Black pepper to taste

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 50 min
Cook time: 50 min
Serving: 4
Cost: High

PRESENTATION

Tagliatelle with mushroom ragu is a delicious example of Northern Italy’s knack for turning simple ingredients into something really special, especially in the colder months. Honestly, in places like Emilia-Romagna and Lombardy, tagliatelle with mushroom ragu mixes leftover dried fruits from the holidays with hearty, tender mushrooms. And you know what? It’s both festive and cozy. Really, it’s rich and a little sweet from the fruit, paired with an earthy vibe.

A mix of mushrooms—like porcini or cremini—brings life to the moist, chunky sauce, and it clings to the long, flat noodles like magic. Perfect for a chilly night. So here's the thing: in many Northern Italian homes, sauces like this—full of veggies—are loved for their slow-simmered flavors. It makes you feel like everything’s been cooking all day. This mushroom ragu recipe stands up to classic meat ragùs but is lighter and, frankly, fresher.

Plus, this pasta often makes an appearance during winter when families crave something special from pantry staples. Dried fruits, such as figs or prunes, bring a tangy sweetness that really works with the earthy mushroom flavors. A splash of red wine and some herbs deepen the ragù. For real, it's perfect for any tagliatelle pasta recipes collection or anyone checking out vegetarian mushroom ragu. While traditional ragù is about slow-cooked meat, this version relies on veggies to deliver those rich, golden notes everyone craves in winter.

Homemade tagliatelle ties it all together—capturing every bit of that silky sauce. In Northern Italy, celebrating leftovers is not just about saving food—it’s about making something new and super tasty. This dish shows off Italian culinary wisdom. Whether it’s a holiday gathering or a cozy family dinner, this dried fruit pasta recipe is a great fit with other easy Italian pasta dishes, adding warmth and flavor to your table. Pretty simple.

INGREDIENTS

Egg Tagliatelle pasta 9 oz (250 g)

Porcini mushrooms 0.7 oz (20 g) - dried

Tomato purée 1 cup (250 g)

Walnut kernels 1.5 oz (40 g)

Pecans ⅓ cup (40 g)

Almonds 0.3 cup (40 g)

Hazelnuts 0.3 cup (40 g)

Celery - half stalk

Carrots ½

Red onions ½

Extra virgin olive oil to taste

Rosemary to taste

Fine salt to taste

Black pepper to taste

For garnish: Honey mushrooms 1 cup (100 g); Garlic 1 - clove; Rosemary to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tagliatelle with mushroom and dried fruit ragout

To prepare the tagliatelle with mushroom and dried fruit ragout, start by soaking the porcini mushrooms. Pour them into a bowl filled with fresh water 1. In the meantime, clean the honey mushrooms: remove the earthy part 2 and then rinse them. Finally, blanch them for about 15 minutes 3.

Meanwhile, clean and finely chop the onion, celery, and carrot 4. In a pan, heat a good splash of oil and then throw in the chopped vegetables. Let them soften over low heat for about ten minutes 5. Meanwhile, drain the porcini mushrooms and roughly chop them 6.

By this point, the sauté should be softened, add the porcini mushrooms and adjust with salt 7, then add the tomato puree 8, rinse the jug by adding a splash of water to the sauce, and cover, letting it cook for 15 minutes with the lid on 9.

In the meantime, put a pot on the stove to cook the pasta 11 and prepare the rest: chop the dried fruit 11. In a pan, pour a bit of oil and season with garlic and rosemary 12,

then drain the honey mushrooms, which should be cooked by now 13. Quickly flavor them and remove the garlic and rosemary 14. The sauce should also be ready by now, add 3/4 of the dried fruit mix 15.

and if necessary, thin with a splash of pasta cooking water 16. Then drain the tagliatelle and mix 17. Plate by pouring the pasta into dishes and garnish with the honey mushrooms 18.

Add the dried fruit mix 19, a few rosemary needles 20, and your tagliatelle with mushroom and dried fruit ragout are ready, enjoy your meal 21.

Storage

It is recommended to consume the tagliatelle with mushroom and dried fruit ragout immediately.

Advice

Want a spicy touch? Add a chili pepper to your tagliatelle with mushroom and dried fruit ragout! You can also vary the mushrooms based on seasonal availability and the varieties you prefer.

Also, try this variant: Pici with Mushroom and Walnut Bolognese!

For the translation of some texts, artificial intelligence tools may have been used.