FETTUCCINE WITH ROMAN RAGU

Fettuccine With Roman Ragu image

Provided by Brookelynne26

Time 2h

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup extra virgin olive oil
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1 lb ground chuck
1/4 lb prosciutto, finely minced
salt and fresh ground black pepper, to taste
1/2 cup dry red wine
3 cups canned plum tomatoes, finely chopped with juices
1 cup low sodium beef broth
1 tablespoon coarse salt
1 lb fresh egg fettuccine noodles
1 tablespoon unsalted butter
1/2 cup fresh grated parmesan cheese

Steps:

Heat oil in a dutch oven over medium heat. Add the onion, carrot, celery and cook, stirring with a wooden spoon, until the vegetables are soft, about 8 minutes. Add the beef and prosciutto and season with a bit of salt and pepper. Cook over high heat until meat is browned.
Add wine and scrape any browned bits from the bottom of the pan. Cook until wine is almost all evaporated. Add the tomatoes with their juices and the beef broth. As soon as the tomatoes start to bubble, reduce heat to a gentle simmer, partially cover the pan, and cook, stirring every 30 minutes or so, for 1 1/2 hours. At the end of cooking the sauce should be a rich reddish color and a medium thick consistency. Taste and adjust seasoning to taste and turn off heat.
Bring a large pot of water to a boil. Add the fettuccine and 1 tablespoon coarse salt. Cook until al dente. Drain and place pasta in a large bowl. Add half the sauce, 1 tablespoon butter, and a handful of parmesan. Toss until pasta and sauce are well combined. Stir in more sauce if needed. Serve immediately with remaining parmesan on the side.

Nutrition Facts : Calories 946.9, Fat 39.6, SaturatedFat 11.5, Cholesterol 188.1, Sodium 2491.3, Carbohydrate 98.1, Fiber 6.5, Sugar 12.6, Protein 45