Marge "MaggieB" Burkell

italia-amore-mio:

PAGLIA E FIENO WITH BOLOGNESE SAUCE

Ingredients:

Fresh Fettuccine Noodles, Using Both Spinach And Egg Pasta (To Make Your Own From Scratch, Simply Make Half Portions Of Each Of My Spinach And Basic Egg Pasta Recipes
1 Medium Onion, Finely Chopped
2 Medium Sized Carrots, Finely Minced
2 Medium Stalks of Celery, Finely Minced
3 oz. Prosciutto or Pancetta, Finely Chopped
6 oz. Ground Beef
6 Oz. Ground Veal
4 oz. Chicken Livers, Finely Chopped
4 Tablespoons Olive Oil
4 Tablespoons Butter
1 Pound Canned or Fresh Prepared Tomatoes
1 Small Can Tomato Paste
1/2 Cup Dry White Wine
Salt & Pepper
Pinch Of Nutmeg
Pinch Of Dried Hot Peppers
3/4 Cup Beef Broth
1/2 to 3/4 Cup Heavy Cream
To Serve:
Grated Parmesan or Pecorino Cheese

Directions:

Heat the butter and oil in a heavy saucepan over medium heat.
Add the chopped vegetables and saute until softened.
Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom. Add the wine to the pot and let evaporate, stirring up the browned bits.
Add the tomatoes, tomato paste, and seasonings, and simmer for around 30 minutes.
Add 1/2 of the broth.
Cover and simmer another 60 minutes, adding additional broth if the sauce becomes too thick.
Taste the sauce and add additional seasoning if needed.
Add enough cream to just lighten the color in the last 5 minutes of cooking.
Remove from heat.

Cook the pasta al dente. Remember, fresh pasta will only take a minute or two to cook, so have everything else ready before you cook the pasta. Add some of the warm sauce to the drained pasta, and cook over medium heat until piping hot for a couple of minutes.
Serve, topping the pasta with an additional scoop of meat serve.
Offer grated cheese at the table.