1 cup extra virgin olive oil
3 oz prosciutto or pancetta, thinly sliced and chopped
1 clove garlic, finely chopped
2 onions, finely chopped
1/2 cup white wine
28 oz can San Marzano Italian tomatoes, chopped, without juice
4 basil leaves
Pinch of salt
2 porcini mushrooms (substitute with 1.5-2 oz dried porcini, or 6 oz fresh cremini mushrooms) 1 cup whole milk or cream

Saute the garlic and onion in the oil, then add the meat. If using dried mushrooms, re-hydrate in hot water for 20 minutes and rinse. Slice the mushrooms and add them to the pan, along with the wine and tomatoes. If you are using canned tomatoes, cook 4-5 minutes. If you are using fresh tomatoes, peel and seed them first, then cube or slice them and cook for about 10 minutes, depending on how much liquid they produce.

Add the milk or cream and simmer, stirring constantly until the sauce is smooth, then add the basil shortly before serving.

Cook the tagliatelle in salted water until almost done. Drain and add them to the hot sauce. Mix well, taking care not to break the tagliatelle.

Courtesy Chef Luciano Benocci, Palazzo Bandino, Tuscany