cateory: main_ingredients
Classic Sauce for Fresh Fettuccine
Reviews: 198
Ingredients:
- 1 ounce dried porcini mushrooms (30 g)
- 1 medium onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 celery rib, coarsely chopped
- 1 small handful of parsley, coarsely chopped
- 1 clove of garlic, peeled and coarsely chopped
- 1/ 4 pound pancetta, coarsely chopped (110 g)
- 7 tablespoons butter (105 g)
- 2 tablespoons olive oil
- 4 chicken livers, finely chopped
- 1/ 2 pound sausages, casings removed, sausage crumbled (225 g)
- 2/ 3 pound ground beef, ground twice (300 g)
- 1/ 2 teaspoon grated nutmeg
- Salt and freshly ground black pepper
- 1/ 2 cup dry white wine (125 ml)
- 4 cups pureed tomatoes, about 2 1/ 4 pounds (1 kg)
- 4 tablespoons tomato paste
- 1 tablespoon sugar
- 3 pounds fresh fettuccine (1.35 kg)
How to make
Classic Sauce for Fresh Fettuccine
Classic Sauce for Fresh Fettuccine
- While this sauce has a generic name, there is nothing run-of-the-mill about its flavor. In Rome, sauce for fettuccine means a complex meat sauce. La salsa per le fettuccine is prepared more or less the same way all over Rome— in private homes, restaurants, and trattorias—and it is rarely tampered with. The fettuccine should be slightly thick homemade pasta, or at least fresh store-bought. If you are not serving a large group, know that la salsa freezes well
- Soak the dried mushrooms in a bowl of hot water until they are soft. Rinse the mushrooms and check that they are free of grit. Chop them fine and reserve.
- Make the battuto: Using a mezzaluna or a large chef’s knife, finely chop together the onion, carrot, celery, parsley, garlic, and pancetta, turning and mixing the ingredients as you chop.
- Heat 3 tablespoons of the butter and the olive oil in a large flameproof casserole. Add the battuto and cook over low heat, stirring often, until the battuto is golden, about 15 minutes. Add the chopped mushrooms, chicken livers, sausages, and ground beef. Cook over moderately high heat, stirring frequently, for 15 minutes. Season with the nutmeg and salt and pepper to taste.
- Stir in the wine and cook until the liquid is almost completely evaporated. Add the pureed tomatoes, tomato paste, and sugar and season again with salt and pepper. Lower the heat, set a wooden spoon over the edge of the pan, put on the lid, and simmer, stirring often, until the sauce is thickened (but not too dense), about 25 minutes. There will be about 6 cups of sauce.
- Cook the pasta in a large pot of salted boiling water until it is al dente. Warm the dish in which you will serve the pasta. Cut the remaining 4 tablespoons butter into small pieces and add to the dish. Drain the pasta and toss with the butter and sauce. Serve at once.
- Note: Penne rigate, rigatoni, or other dried short pasta may be used instead of fresh fettuccine. You will need 2 pounds (900 g) for first-course servings for 10 to 12.
Comments for
Classic Sauce for Fresh Fettuccine
Classic Sauce for Fresh Fettuccine
You may also like:
main_ingredients
Foamy Sauce
Foamy Sauce
main_ingredients
OIL-PACKED SUN-DRIED TOMATOES WITH HERBS
OIL-PACKED SUN-DRIED TOMATOES WITH HERBS
main_ingredients
Preserved Lemons
Preserved Lemons
main_ingredients
Tex-mex dip
Tex-mex dip