Fettuccine with mushroom, tomato and veal tail ragout

2 servings

50 minutes

Fettuccine with mushroom, tomato, and veal tails ragout is a true gastronomic symphony of flavors designed for connoisseurs of fine cuisine. The author's approach combines the delicate texture of pasta with the rich taste of braised veal tails, complemented by aromatic porcini mushrooms, sweet cherry tomatoes, and velvety cream. The key ingredient—demi-glace sauce—adds depth and richness to the dish, turning it into a true restaurant masterpiece. Parmesan and butter complete the composition, adding softness and a pleasant aftertaste. This dish is perfect for a cozy dinner with a glass of red wine, allowing one to enjoy its layered flavor and rich texture.

Energy value per serving

• Calories: 1181.7
• Proteins: 43g
• Fats: 22g
• Carbohydrates: 229.8g

Ingredients

• Paste: 100 g
• White mushrooms: 50 g
• Beef tail: 80 g
• Onion: 30 head
• Sun-dried tomatoes: 20 g
• Grated Parmesan cheese: 10 g
• Cream 33%: 60 ml
• Demi-glace sauce: 40 g
• Butter: 15 g
• Salt: to taste

Cooking steps

1. Boil the fettuccine pasta until cooked.

   Required ingredients:

   • Paste: 100 g

2. Sauté chopped white mushrooms with onions, add diced braised beef tail, halved cherry tomatoes, cream, half of the cheese, demi-glace sauce, and butter. Simmer over medium heat for 15-20 minutes.

   Required ingredients:

   • White mushrooms: 50 g
   • Onion: 30 heads
   • Beef tail: 80 g
   • Sun-dried tomatoes: 20 g
   • Cream 33%: 60 ml
   • Grated Parmesan cheese: 10 g
   • Demi-glace sauce: 40 g
   • Butter: 15 g
   • Salt:  to taste

3. At the end, add the fettuccine and mix.

   Required ingredients:

   • Paste: 100 g

4. Place on a plate and garnish with the remaining cheese.

   Required ingredients:

   • Grated Parmesan cheese: 10 g