INGREDIENTS

INSTRUCTIONS

For this recipe I would say that one pound of spaghetti would be too
much. Though I must say that I do tend towards the "too little" side
of the pasta/sauce ratio question.  I know with some sauces that I
really like a lot of sauce, especially  with my lemon, ham, chilli and
cream sauce tagliatelle.  But then  this is sinfully good! (Recipe in
the archives BTW). Or with my  proper Bolognese recipe. I say proper
because the recipe which I use  which comes from the book "The Top 100
Pasta Sauces" (THE best pasta  sauce book available, IMHO naturally).
The authenticity of the recipe was confirmed by Mrs Firanda, a native
Bolognese herself and wife of Samuele(sp?) Firanda, also a true  native
of Bologna who worked all his life for the Maserati car  company. He
even worked during the 1950's for their Formula 1 team as  a mechanic
and on occasion drove the cars to the track before the  race! Ah the
sound of a 250F in full roar is one of those things that  can't be
beat! Unless, of coarse, it is the sound of a 450SS in full  roar!
(God is this story going to finish before one of us dies? says the
faithful reader)  Anyway, this bolognese recipe is also in the archives
and it is  amazing! Definitely, not your average minced beef with a bit
of  tomato flavoured stuff in it! This version contains finely chopped
celery, finely chopped carrot, white wine, cream, butter and is truly
representative of the beautiful Emilian cooking tradition!  I know that
in Italy I would be considered a heretic because of the  amount of
sauce I like with my pasta, but then I bloody cooked it, so  I'll
bloody eat it the way I want!  OK! To apologise for such a long ramble
here is a recipe to make up  for it. For your dining pleasure I
present:  N.B. This recipe has been Danified (TM 1996) for your
listening  pleasure!  Chop the chicken breasts into fairly coarse
pieces and fry them in a  little bit of olive oil in the saucepan that
you are going to use to  make the sauce in. When browned lightly (add
the finely chopped onion  if desired and fry until just beginning to
brown) then add all the  rest of the ingredients and put on to simmer.
Season using freshly  ground black pepper and some coarse sea salt (if
desired).  Cook some fettucine as per directions taking care not to
overcook.  Serve the pasta on warmed plates and top with the sauce.
This is simple and really tasty and is named after my little brother
Peter. Though he is not all that little (I've seen him in the  shower)!
Posted to FOODWINE Digest 16 October 96  Date:    Thu, 17 Oct 1996
09:25:00 PDT  From:    WELLS Robert <robert.wells@EUROCONTROL.FR>

A Message from our Provider:

“The Will of God will never take you to where the Grace of God will not protect you.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1789
Calories From Fat: 1021
Total Fat: 113.1g
Cholesterol: 565.4mg
Sodium: 1858.2mg
Potassium: 3407mg
Carbohydrates: 22g
Fiber: 1.9g
Sugar: 4.7g
Protein: 162.3g