Silvia’s Masterclass
From
Silvia’s Masterclass
season
2
episode
7
Curly Fettuccine with carne al sugo
SERVES
4
Ingredients
4 tablespoons extra-virgin olive oil
1 beef chuck
4 spare ribs on or off the bone
4 pork sausages
1 brown onion, finely chopped
2 garlic cloves, finely chopped
200 ml red wine
Salt and pepper for seasoning
A few bay leaves
800g (two tins) chopped tomatoes or peeled tinned tomatoes (or passata)
500 ml water
400g curly fettuccine to serve
Method
Heat up the oil in a large pot, add the meat and brown on all sides for 3–4 minutes over medium heat.
Add the onion and garlic and cook with the rendered fat for about 2 minutes over medium heat.
Add wine to deglaze the pot and cook out the alcohol for 2–3 minutes.
Add tomatoes and water, bay leaves, bring to a gentle simmer, then cook covered for 3–5 hours or until the meat is falling off the bone.
Serve with crusty bread or boil pasta in salted water until al dente and mix through some of the sauce and meat. Freshly grated parmigiana or pecorino is a nice addition.
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