Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Tagliatelle con ragù bianco, funghi, finocchietto e zafferano

Tagliatelle with White Ragù, Mushrooms, Fennel Greens, and Saffron

Name: Tagliatelle with White Ragù, Mushrooms, Fennel Greens, and Saffron
Yield: Serves 4 servings
Ingredients: 14 oz tagliatelle (400 g); 10 1/2 oz ground meat (300 g); 3 1/2 oz smoked bacon, finely chopped (100 g); 5 1/3 oz mushrooms (150 g); 1 packet saffron; 1/4 cup dry white wine (about 60 ml); 2 shallots; 1 small bunch wild fennel greens; Extra virgin olive oil; Salt and pepper; Red pepper flakes (optional)

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Very flavorful and, above all, simple to cook.

Francesca Casa @_cucina_di_casa

Bagheria (Pa)

Very flavorful and, above all, simple to cook.

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Ingredients

Serves 4 servings

14 oztagliatelle (400 g)
10 1/2 ozground meat (300 g)
3 1/2 ozsmoked bacon, finely chopped (100 g)
5 1/3 ozmushrooms (150 g)
1 packetsaffron
1/4 cupdry white wine (about 60 ml)
2shallots
1small bunch wild fennel greens
Extra virgin olive oil
Salt and pepper
Red pepper flakes (optional)

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Steps

1

Finely chop the shallots and sauté them in a pot with 2 tablespoons of olive oil. Add the ground meat and bacon, and brown them. Pour in the wine and let it evaporate completely. Cover and cook over low heat for 20 minutes. Season with salt and pepper.
2

Add the mushrooms, sliced into strips, and the saffron dissolved in 1/4 cup (60 ml) of hot water. In a separate pot of salted boiling water, blanch the wild fennel greens cut into pieces, then drain and add them to the ragù.
3

Continue cooking for another 10 minutes, making sure the sauce doesn't dry out—add a little of the fennel cooking water if needed. Use the remaining fennel water to cook the tagliatelle until al dente. Drain the pasta, toss it in the pan with the sauce, and serve.