Fettuccine with mushroom and tomato ragù from Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 85) by Christopher Kimball

  • Parmesan cheese
  • rosemary
  • garlic
  • fettuccine pasta
  • canned tomatoes
  • dry white wine
  • cremini mushrooms
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on June 01, 2021

    Lots of flavour in very little time because of cooking method.

  • chriscooks on May 05, 2021

    I made a half recipe of this ragu, and put in both thyme and rosemary. Using a large skillet to reduce the liquid worked really well. In a short time it became a thick, tasty stew/sauce.

  • southerncooker on May 04, 2021

    Since I had an eight ounce pack of pappardelleI used that to make a half recipe, instead of fettuccine. I also used basil instead of rosemary. Son hates rosemary. We drizzled with some good EVOO at the end as suggested. I added some extra fresh cracked black pepper to mine as well. It turned out really good.

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