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600 gms. of egg pasta (fettuccine)
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Take
a nice piece of meat, usually beef, season with salt and pepper as you
would for a roast, and put it to cook with a mixture fried in lard of half
onion, 1 carrot, 1 stick of celery, and some parsley alla finely chopped.
When the meat has fried well with this mixture, add half glass of wine and
allow it to evaporate. At this point, you may add the tomato. Leave to
simmer slowly until the meat is nice and tender and the sauce tickened to
the right consistency |
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