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Pasta Al Cioccolato In Dolce-forte

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs Italian Meats 6 Servings

INGREDIENTS

Stephen Ceideburg
1 Red onion
3 Celery stalks
1 Garlic clove
2 Carrots
10 Sprigs Italian parsley
leaves only
4 oz Pancetta
1/2 c Olive oil
1 lb Lean ground beef
1 c Dry red wine
1 c Drained canned imported
Italian tomatoes
Salt, freshly ground pepper
to taste
1/2 c Red wine vinegar
4 T Raisins
2 T Pine nuts
1 T Semi-sweet chocolate chips
1 T Sugar
3 c Unbleached all-purpose flour
4 Extra-large eggs
2 t Olive oil, optional
4 Level tablespoons
unsweetened cocoa powder
Coarse salt

INSTRUCTIONS

The sauce: Finely chop onion, celery, garlic, carrots and parsley
together on a board or in a food processor. Cut pancetta into small
pieces.  Heat the oil in a terra-cotta or enamel saucepan. When hot,
add the  chopped ingredients and pancetta and saute slowly over low
heat for  about 15 minutes, stirring occasionally with a wooden spoon.
Mix in  ground beef and when it is no longer reddish, add wine and let
it  evaporate for about 5 minutes.  Pass the tomatoes through a food
mill to remove seeds and, when the  wine has evaporated, add tomatoes
to the saucepan. Taste for salt and  pepper and simmer slowly for about
25 minutes.  Dolce-forte: Put all 5 ingredients in a small bowl and set
aside for  about 20 minutes. When the meat sauce is ready, add the
dolce-forte  to the saucepan. Stir to incorporate and simmer 5 minutes
longer.  The pasta: You can make it by hand, of course, but this seems
the  simpler way. Place ingredients in a food processor with the metal
blade and pulse on and off until a ball of dough forms. Turn out,
gently knead into a ball, cover with a towel and let rest about 1/2
hour. Divide dough into quarters and knead until smooth by putting
through pasta machine rollers, starting with widest setting and
working down to the last setting (pasta will be very, very thin). Cut
into tagliatelle (the wider cutter) and let stand on a board, loosely
covered with a clean towel, until needed (do not let dry out).  Bring a
large pot of cold water to a boil. Add coarse-grained salt to  taste.
Prepare a warmed serving dish by spreading 1 cup of the sauce  over the
bottom.  Add the pasta to the boiling salted water and cook for about
30  seconds after the water has returned to a boil. Drain and put in
prepared serving dish. Pour remaining sauce over pasta and toss very
well. Serve immediately.  PER SERVING: 650 calories, 22 g protein, 52 g
carbohydrate, 39 g fat  (12 g saturated), 158 mg cholesterol, 195 mg
sodium, 4 g fiber.  Jayne Benet writing in the San Francisco Chronicle,
3/18/92.  Posted by Stephen Ceideburg  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 677
Calories From Fat: 344
Total Fat: 38.3g
Cholesterol: 56.7mg
Sodium: 140mg
Potassium: 473.7mg
Carbohydrates: 58.8g
Fiber: 3g
Sugar: 7.3g
Protein: 20.8g


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