Tagliolini al Ragù with Mushrooms

Preparation

Soak the dehydrated mushrooms in warm water for 30 minutes, drain and cut into thin slices. Chop the onion finely and fry in 1 tablespoon of olive oil. Add the mushrooms, the double tomato concentrate and the white wine, and continue cooking. Cut the sausages into pieces and brown in the remaining oil. Add the sausages to the sauce and simmer for 20 minutes. Boil the pasta in plenty of water with a little salt until al dente, drain and mix with the sauce. Sprinkle with grated Parmesan cheese and serve immediately

Ingredients for 4 people:

300 g egg Tagliolini (or fine spaghetti)
3 tablespoons Mutti tomato double concentrate
60 g dehydrated mushrooms
200 g of sausages
½ onion
1 glass of dry white wine
80 g of Parmesan cheese
2 tablespoons of extra virgin olive oil
Salt