Recipe
Amico e Rosa Beef Ragu with Curly Fettucine
This recipe is a delicious and simple beef ragu that anyone can make at home. Adam uses curly fettucina, which is a traditional pasta shape in Tuscany. This recipe featured in Adam's Pasta Pilgrimage, season 2, episode 14 (which was the first episode in the new season at the time). Recipe by Adam Swanson
As seen on: Adam's Pasta Pilgrimage (Season 2: Episode 1)
Ingredients
- 1 packet San Remo Curly Fettucine
- 1 tbsp Olive Oil
- 1 cup chopped red onion, carrot and celery
- 1 cloves Garlic
- ½ cup fresh parsley
- 1 kilo minced beef
- ½ bottle Chianti
- 1 bottle tomato sugo
- Salt
- Pepper
- Parmesan, to garnish
Instructions
- Finely chop onion, carrot, celery, garlic and parsley with a mezzaluna
- Heat oil in a frying pan and chopped ingredients, gently fry until all vegetables are soft; about 10 minutes.
- Add minced beef , breaking it apart with hands then stir and break up further with a wooden spoon.
- Season with salt and pepper
- When the meat starts to brown add the chianti and stir.
- Lower heat and cook until all the wine has reduced , about 20 minutes
- Add bottle of tomato sugo and cook over low heat for a minimum of 1hour, stirring occasionally.
- Cook pasta in boiling, salted water.
- Using tongs add the drained past to the sauce and stir until all the pasta is coated with the sauce
- Serve with grated parmesan