RFCJ RECIPE ARCHIVE
Posted by : maxine Ruota, Edda Servi Machlin's - meat
1/2 cup extra virgin olive oil 1 medium onion, finely chopped 1 medium carrot, finely chopped 1 celery stalk, finely chopped 1 large sprig Italian parsley, finely chopped 1 pound lean ground beef 1/2 cup dry white wine 2/3 cup (one 6-oz can) tomato paste 1.5 cups beef stock or water 2 T salt 12 oz egg fettuccine 1/2 cup salami or chicken sausage, cooked & diced 1/2 cup dark raisins 1/2 cup whole almonds 1/2 cup pine nuts Heat oil in a six-quart pot over medium heat. Add next 4 ingredients and cook until onion is light brown, stirring occasionally. Add beef and cook until thoroughly browned, stirring to break up. Pour in wine and increase heat to reduce wine completely. Add tomato paste, stirring, and cook 2 minutes. Pour in stock and cook, covered, over low heat 45 minutes, stirring occassionally. Sauce should be thick. In a large pot, bring 6 quarts of water and the salt to a boil. Add fettuccine and cook until al dente. Preheat oven to 350^F. Grease a 10-inch round baking dish with olive oil. Drain fettuccine and combine in large bowl with salami, raisins, almonds, pine nuts and sauce. Pour into prepared pan. OR mix sauce with pasta and alternate layers of pasta, salami, raisins, almonds and pine nuts, starting and ending with pasta. Bake 1 to 1.5 hours, until golden.
