Fettuccine With Roman Ragu Recipe

Name: Fettuccine With Roman Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 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; To serve; 1 tablespoon coarse salt; 1 lb fresh egg fettuccine noodles; 1 tablespoon unsalted butter; 1/2 cup fresh grated parmesan cheese

Servings: persons

Sauce
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
To serve
1 tablespoon coarse salt
1 lb fresh egg fettuccine noodles
1 tablespoon unsalted butter
1/2 cup fresh grated parmesan cheese

1
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.
2
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.
3
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.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce, 1/3 cup extra virgin olive oil, 1/2 cup minced onion, 1/2 cup minced carrot, and more.

Yes, Fettuccine With Roman Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Roman Ragu

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