Ingredients for 4 persons:

  • 250 gr of Tagliatelle Filotea
  • 300 gr of cardoncelli mushrooms
  • 100 gr of pork cheet
  • 700 gr of tomato sauce
  • 1 generous glass of red wine
  • 2 tbsp of extra virgin olive oil
  • 1 onion
  • 1 bay leaf
  • salt
  • chilli
  • parmesan
Taste egg tagliatelle


Slice the onion, the mushrooms and the pork cheet into small cubes.
In a large pot, over low heat, heat up the extra virgin olive oil with the onion.
As soon as the onion is wilted, add the bacon, fry well and add the mushrooms.
Cook for about 5 minutes stirring frequently, deglaze with red wine and let it evaporate for some minutes. Add tomato sauce, bay leaf, salt and chilli to taste and cook for one hour over low heat with a lid on.
When the sauce is thickened, cook the Tagliatelle Filotea in plenty of salted boiling water, drain the egg pasta and dress it with the ragù.

Serve adding a sprinkle of parmesan on top and enjoy!

Buon appetito!

Ringraziamo Katia Biundafoodbloggers di Cucinare insieme a te, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.