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Fettuccine with meat sauce (stew)

by Ada Parisi
5 min read
Fettuccine al sugo di carne (spezzatino)

Fettuccine with meat sauce or better than stew. They can be prepared with the BEEF STEW advanced, or you can prepare them specifically, cooking the stew just in order to taste it with egg pasta. Rough and thin, Egg pasta goes perfectly with dense, full-bodied sauces. If you want to prepare a really succulent and gluttonous dish, he cooks alone and cheap, egg fettuccine with a meat sauce (stew), they're for you.

Of course I suggest you prepare a lot of meat, so you can serve it as a second dish, Maybe with a nice mashed potatoes. Here you just have to do a fried onion, Brown the meat, Add all ingredients and then sit on the couch reading a book or watching tv and wait for the miracle is fulfilled. Remember, though, that for a good stew it takes two special ingredients. The right cut of meat, rich in collagen that, with long cooking, melts leaving the meat soft and succulent. And time: you have to be patient a couple of hours to get the perfect stew for your fettuccine.

Don't forget to try it VEAL STEW WITH POTATOES, to LAMB WITH PEAS and to SPICY PORK WITH ONIONS.

Fettuccine al sugo di carne (spezzatino)

FETTUCCINE WITH STEW SAUCE

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

360 grams of egg fettuccine
300 grams of beef stew
3 tablespoons tomato paste
500 ml of tomato puree
2 glasses of red wine
a bay leaf
salt and pepper
a pinch of cayenne pepper
6 Tablespoons extra virgin olive oil
1 small onion
a pinch of sugar
Parmesan cheese grated Dop, to taste

Procedure

Finely chop the onion. Put the oil in a large saucepan and let it heat. Add the onion and let it dry over low heat, then add the meat and Brown it with care from all sides. When the meat is golden, Add the tomato paste and add wine.

Evaporate the alcoholic part and add a cup of hot water, laurel, the chili and tomato puree. Season with salt, pepper and add a pinch of sugar. Cook meat for at least an hour and thirty - two hours, blanket and low heat, stirring occasionally, until the sauce has thickened and not the meat won't become as soft from fraying.

Boil the pasta in salted water, drain it al dente and dress with the sauce and bits of frayed stew. Sprinkle with Parmesan and serve immediately.

MATCHING: This is a plate important flavours and we recommend juicing a Pinot Noir: we chose the one of the Maculan company, which comes with spicy notes, balanced, dry taste with hints of red berries.

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