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.
1
Boil the fettuccine pasta until cooked.
- Pasta: 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.
- Porcini mushrooms: 50 g
- Onion: 30 heads
- Oxtail: 80 g
- Sun-dried tomatoes: 20 g
- Whipping 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.
- Pasta: 100 g
4
Place on a plate and garnish with the remaining cheese.
- Grated Parmesan cheese: 10 g
