| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Italian |
Meats |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
md |
Red onion |
| 3 |
|
Celery stalks |
| 1 |
md |
Garlic clove |
| 2 |
md |
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 |
tb |
Raisins |
| 2 |
tb |
Pine nuts |
| 1 |
tb |
Semi-sweet chocolate chips |
| 1 |
tb |
Sugar |
| 3 |
c |
Unbleached all-purpose flour |
| 4 |
|
Extra-large eggs |
| 2 |
ts |
Olive oil (optional) |
| 4 |
|
Level tablespoons unsweetened cocoa powder |
|
|
Coarse salt |
INSTRUCTIONS
SAUCE
DOLCE-FORTE
PASTA
FOR PASTA
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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