Curly Fettuccine with carne al sugo
Ingredients
4 tablespoons of 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 of red wine
salt and pepper for seasoning
a few bay leaves
800 gr (two tins) of chopped tomatoes or peeled tinned tomatoes (or passata)
500 ml of water
400 gr of curly fettuccine to serve
Method
Heat up the oil in a large pot, add the meat and brow on all sides for 3-4 minutes over medium heat. Add the onion and garlic and cook with the fat that has rendered out 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 if falling off the bone.
Serve as you please (although nothing makes me happier than devouring the meat on its own, with some crumbly bread, or boil some pasta in salted boiling water until al dente and mix through some of the sauce and the meat, as much or as little as you like. Some freshly grated parmigiana or pecorino is a nice addition.
