Curly Fettuccine with carne al sugo

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Serves 4

Slow-cooked to perfection, this Curly Fettuccine with Carne al Sugo is the ultimate comfort dish. Rich, meaty, and packed with deep flavours, the sauce simmers for hours, allowing beef, pork ribs, and sausages to melt into a velvety, tomato-infused masterpiece. Tossed with curly fettuccine, this dish delivers a satisfying bite in every forkful. Whether enjoyed with crusty bread or a generous sprinkle of pecorino, it's a soulful, Italian-style feast that’s worth the wait! 🍝🔥

Recipe

Serves 4 · Prep 10m · Cook 240m

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

1. 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.
2. 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.
3. 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.
4. Serve with some freshly grated parmigiana or pecorino is a nice addition.