- 14 oz (400g) storebought or homemade Fettuccine or tagliatelle
- 1 red onion, finely chopped
- 1 small carrot, finely chopped
- 1 small stalk celery, finely chopped
- ¼ cup (60ml) extra-virgin olive oil
- 8 oz (250g) lean ground (minced) beef
- 1/3 cup (90ml) dry red wine
- 4 oz (125g) chicken livers, trimmed and diced
- 1 ¼ cups (310g) tomato passata (sieved tomatoes)
- ½ oz (15g)dried porcini mushrooms, soaked in warm water for 15 minutes and finely chopped
- 1 bay leaf
- Salt and freshly ground black pepper
- 1 cup (125g) freshly grated parmesan
- ¼ cup (60g) butter, cup up
Procedure:
- Heat the oil in a large saucepan over the medium heat.
- Add the onion, carrot, and celery and sauté until the onion is slightly browned, 6-8 minutes.
- Stir in the beef and sauté until 7-8 minutes.
- Pour in the wine and cook until it has evaporated, about 4 minutes.
- Add the chicken livers and cook over low heat for 15 minutes.
- Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
- Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
- Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes.
- Drain and add to the sauce. Sprinkle with the parmesan and dot with the butter.
- Toss well and serve hot.
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