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

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Notes about this recipe

  • et12 on March 01, 2026

    Good flavours for the short amount of time it takes to throw together. Mine came out a bit acidic so I added some sweet balsamic vinegar to the sauce.

  • bwhip on December 23, 2023

    Good flavor, nice for a weeknight as it comes together pretty quickly. I found the end result just a bit bland, so I'd probably add a bit of crushed red pepper early on in the process next time to give it a bit of zip.

  • 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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