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Fettuccine Rigate with Veal and Porcini Mushroom Ragu
Fettuccine Rigate con Ragu` di Vitello e Funghi Porcini

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 35 minutes

Servings: 4-6

Regions: Toscana

Wine pairing: White



Ingredients

1 box BARILLA Fettuccine Rigate
2 ouncesporcini mushrooms, dried
1/4 cupextra virgin olive oil, divided
1 cupwhite onion, diced small
1 cupcarrots, diced small
1 cupcelery, diced small
1 poundveal loin, cut into 1-inch pieces
1 cupwhite wine
to tastesalt
to tastefreshly ground black pepper
1 clovegarlic
2 tablespoonsbutter
2 tablespoonsfresh tarragon, chopped


SOAK mushrooms in warm water for 1/2 hour.
BRING a large pot of water to a boil.
HEAT 2 tablespoons olive oil. Add vegetables and sauté 3-5 minutes.
ADD veal loin and sauté over high heat until veal is browned on all sides.
ADD wine; season with salt and pepper. Simmer until wine is reduced by half.
DRAIN mushrooms; reserve soaking liquid.
HEAT remaining olive oil in a small skillet. Add mushrooms and garlic clove; sauté for 3-5 minutes. Discard garlic.
ADD mushrooms to the sauce. Add 1/4 to 1/2 cup of mushroom soaking water. Simmer 1-2 minutes longer
COOK pasta according to package directions; drain. Add hot pasta to sauce.
with the butter and fresh tarragon.




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