*  Exported from  MasterCook II  *

                          Fettuccine Alla Romana

Recipe By     : Saveur
Serving Size  : 8    Preparation Time :0:00
Categories    : Magazine                         Pasta

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.


                   - - - - - - - - - - - - - - - - - -