Recipe By : Saveur
Serving Size : 8 Preparation Time :0:00
Categories : Magazine Pasta
Amount Measure Ingredient -- Preparation Method
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2 Tablespoons Extra Virgin Olive Oil
1 Medium Yellow Onion -- chopped
1 Clove Garlic -- minced
2 Each Carrots -- finely chopped
2 Stalks Celery -- finely chopped
3/4 Pound Hot Italian Sausages -- casing removed
1 Each Meaty Short Rib Of Beef -- about 1 lb
1/2 Pound Each Ground Beef And Pork
1/2 Pound Chicken Livers -- rinsed and chopped
2 Cups Dry Red Wine
56 Ounces Italian Tomatoes
2 Ounces Dried Porcini Mushrooms
Salt And Pepper -- to taste
2 Pounds Dried Fettucinne
Parmesan Cheese
Cut the meat off the short rib and cut into bite size pieces. Reserve.
Heat the oil in a larges,deep skillet over medium heat. Add the
onion,carrots,celery and garlic. Cook for about 15 minutes or
until soft. Break up sausages and add to the vegetables.Add the
reserved short rib pieces,chicken livers,ground beef & pork to
the skillet. Cook,stirring every so often until brown,about 20 minutes.
Add the wine and increase heat to high.Cook,uncovered for 20 minutes.
Stir in the tomatoes,crushing with back of spoon. Reduce heat to low and
simmer,covered partially for 45 minutes.Add water if needed.
Soak mushrooms in 2 cuos hot water for 20 minutes.
Remove with a slotted spoon,rinse well and chop.Add to simmering
sauce.
Pour mushroom liquid through a seive lined with a coffee filter.
Add liquid to sauce. Cook uncovered for another 45 minutes.
Season with salt & pepper.
Bring a large pot of salted water to a boil and cook the fettucinne
until al-dente (about 8-10 minutes) Drain well and place in a serving
bowl. Pour sauce over and toss to coat. Serve either topped with
the parmesan or serve cheese on the side.
