This recipe is part of theEpicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Ingredients
Makes 6 servings
Step 1
1. In a heavy 5-quart pot over moderately high heat, heat the oil until hot but not smoking. Season the beef with salt and sear it, turning occasionally, until deep brown on all sides, about 10 minutes. Add the chile, garlic, and onion, and continue cooking, stirring occasionally, until the onion begins to tenderize, about 5 minutes. Add the tomato paste, wine, and tomatoes, and bring to a boil.
Step 2
2. Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer until the meat is very tender, 3 to 4 hours. The finished sauce should be a deep, rich red color. (The sauce is ready to combine with the fettuccine now, or you can cool and store it in the refrigerator up to 4 days.)
Step 3
3. Bring a large pot of salted water to a rolling boil. Add the fettuccine and stir to submerge and separate it. Cook according to the package directions until al dente.
Step 4
4. Drain the fettuccine, shaking well to remove any excess water, and transfer to a large serving bowl. Add the sauce and toss together until the pasta is evenly coated. Serve at once with the braised meat as desired.
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Reviews (2)
Back to TopReally delicious! Tasted like Nana's! I used top round because that's all I could find and it was perfect. I added Italian seasonings, a bit of sugar and a cinnamon stick. I DO recommend doubling the sauce ingredients but not the meat. Wish it had yielded more.
sdm736
Newport Beach, CA
2/19/2017
This is our go-to recipe... phenomenal flavor for so few ingredients... we added mushrooms (a personal requirement) as well as bay leaves. Delicious!
atorres437
Los Angeles, CA
12/9/2012