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Spaghettini with Double Mushroom and Sausage Ragù https://www.metro.ca/userfiles/image/recipes/spaghettini-saucisse-italienne-champignons-5812.jpg PT25M PT30M PT55M
In a food processor, pulse tomatoes to a chunky purée.In a large pot or Dutch oven, heat oil over medium heat. Add sausages and cook uncovered, stirring occasionally, for about 15 minutes.Add the onion and stir until golden, about 1 minute. Add the mushrooms, cover and cook for about 15 minutes, until the juices have evaporated.Stir in the tomato paste and purée. Cover and cook for 10 - 15 minutes until sauce thickens.Stir in parsley and wine vinegar.Meanwhile, cook pasta according to package instructions. Drain and add to sauce, tossing until well combined.If desired, garnish with shaved cheese and serve immediately.
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2 cups (500 mL) canned Tomato 1 Tbsp. (15 mL) extra virgin olive oil 4 mild italian sausage, sliced into bite-size pieces 1 small onion, finely chopped 170 g sliced portabella mushrooms 2 x 227 g packages sliced white mushrooms 1/4 cup (60 mL) tomato paste 1/4 cup (60 mL) chopped parsley 2 tsp. (10 mL) red wine vinegar 3/4 lb (340 g) spaghettini shaved swiss-type cheese to taste
Spaghettini with Double Mushroom and Sausage Ragù

Spaghettini with Double Mushroom and Sausage Ragù

Rate this recipe
14 Votes
6
servings
0:25
Preparation
0:30
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    canned Tomato
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    PRODUCT OF ONTARIO FIELD OR ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO 3.95/kg


    ORGANIC GRAPE TOMATOES

    ORGANIC GRAPE TOMATOES

    $4.49 ea.

    284 g PRODUCT OF CANADA OR MEXICO


  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $6.99 ea.

    750 ml - 1 L IRRESISTIBLES BALSAMIC VINEGAR 250 ml SELECTED VARIETIES


  • 4
    mild italian sausage, sliced into bite-size pieces
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    $4.99 /lb

    SELECTED VARIETIES 11.00/kg


    SELECTION WIENERS

    SELECTION WIENERS

    2 for $5.00

    450 g SELECTED VARIETIES


    SCHNEIDERS SMOKIES

    SCHNEIDERS SMOKIES

    $10.99 ea.

    SELECTED VARIETIES JUICY JUMBOS 900 g


  • 1
    small onion, finely chopped
  • 170 g
    sliced portabella mushrooms
  • 2 x 227 g
    packages sliced white mushrooms
  • 1/4 cup
    (60 mL)
    tomato paste
  • 1/4 cup
    (60 mL)
    chopped parsley
  • 2 tsp.
    (10 mL)
    red wine vinegar
  • 3/4 lb
    (340 g)
    spaghettini
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    ANNIE'S PASTA

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  • shaved swiss-type cheese to taste
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    SAVE $2.00
    PHILADELPHIA CREAM CHEESE

    PHILADELPHIA CREAM CHEESE

    $3.49 ea.

    227 - 280 g KRAFT SINGLES 410 g OR CHEEZ WHIZ 450 g SELECTED VARIETIES


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Imprimer ma sélection

Preparation

In a food processor, pulse tomatoes to a chunky purée.

In a large pot or Dutch oven, heat oil over medium heat. Add sausages and cook uncovered, stirring occasionally, for about 15 minutes.

Add the onion and stir until golden, about 1 minute. Add the mushrooms, cover and cook for about 15 minutes, until the juices have evaporated.

Stir in the tomato paste and purée. Cover and cook for 10 - 15 minutes until sauce thickens.

Stir in parsley and wine vinegar.

Meanwhile, cook pasta according to package instructions. Drain and add to sauce, tossing until well combined.

If desired, garnish with shaved cheese and serve immediately.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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