1 lb. Linguine pasta, also great with Tortellini
3 tablespoons [45 mL] olive oil
1 cup [250 mL] freshly sliced mushrooms
1/2 cup [125 mL] pancetta or diced ham
2 cloves garlic, finely chopped
2 teaspoons [6 g] flour
1/4 cup [60 mL] red wine
1 cup [250 mL] cream [15%]
2 tablespoons [30 mL] tomato paste
Pinch sage
Pinch rosemary
Salt and pepper, to taste

Preparation:

Cook Linguini as instructed on package, one minute less for 'al dente'
Brown sliced mushroom first in a skillet with hot olive oil
Add in the Pancetta, cook for 2-3 minutes
Stir in chopped garlic; then stir in flour.
Pour in red wine, then the cream.
Stir in tomato sauce, sage, rosemary, salt and pepper.
Simmer for a few minutes.

Serves 4 portions... enjoy your meal!