- 1 tbsp oil
- ½ onion, finely chopped
- 2 rashers of bacon, chopped
- 200g mixed wild mushrooms, chopped
- 1 garlic clove, chopped
- 150ml white wine
- 3 tbsp double cream
- Salt and pepper
- Tagliatelle, to serve
- Heat the oil in a frying pan, and add the onion and bacon pieces. Fry until the onion is soft and the bacon is golden, then stir in the mushrooms and garlic. Add the wine and simmer, until reduced by half.
- Pour in the cream and plenty of salt and pepper, and stir. Add the cooked pasta to the pan with the ragu, and serve piping hot.
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