* Exported from MasterCook II * Fettuccine Alla Romana Recipe By : Saveur magazine Serving Size : 8 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Extra virgin olive oil 1 md Yellow onion -- chopped 1 cl Garlic -- minced 2 Carrots -- finely chopped 2 Celery ribs -- finely chopped 3/4 lb Hot Italian sausages -- - casing removed 1 lb Meaty short rib of beef 1/2 lb Each ground beef and pork 1/2 lb Chicken livers -- - rinsed & chopped 2 c Dry red wine 56 oz Italian tomatoes 2 oz Dried porcini mushrooms Salt & pepper -- to taste 2 lb Dried fettucinne Parmesan cheese Cut the meat off the short rib and cut into bite size pieces. Reserve. Heat the oil in a large, deep skillet over medium heat. Add the onion, carrots, celery, and garlic. Cook for about 15 minutes or until soft. Break up sausages and add to the vegetables. Add the reserved short rib pieces, chicken livers, ground beef & pork to the skillet. Cook, stirring every so often until brown, about 20 minutes. Add the wine and increase heat to high. Cook, uncovered for 20 minutes. Stir in the tomatoes, crushing with back of spoon. Reduce heat to low and simmer, covered partially for 45 minutes. Add water if needed. Soak mushrooms in 2 cups hot water for 20 minutes. Remove with a slotted spoon, rinse well, and chop. Add to simmering sauce. Pour mushroom liquid through a seive lined with a coffee filter. Add liquid to sauce. Cook uncovered for another 45 minutes. Season with salt & pepper. Bring a large pot of salted water to a boil and cook the fettucinne until al-dente, about 8 to 10 minutes. Drain well and place in a serving bowl. Pour sauce over and toss to coat. Serve either topped with the parmesan or serve cheese on the side. - - - - - - - - - - - - - - - - - -