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Thursday, April 19

Fettuccine buffalognese

Olive oil
2 tablespoons
Onion, yellow, chopped
Celery, thinly sliced
1 rib
Garlic, minced
1 clove
Beef chuck, ground
½ pound
Buffalo, ground
½ pound
Pork sausage, mild Italian
½ pound
Wine, dry white such as chardonnay
½ cup
Beef broth
2 cups
Tomato paste
2 tablespoons
Parsley, Italian, chopped
2 tablespoons

Pepper, freshly ground

Fettuccine, cooked
1 pound
Parmesan cheese, shaved or grated
½ cup
  1. Preheat oven to 350°F.
  2. In a large Dutch oven over medium-high heat, warm the olive oil.
  3. Add the onion and celery, and sauté until softened, about 5 minutes.
  4. Add the garlic, and cook for 1 minute.
  5. Stir in beef, buffalo, and pork, stirring and breaking up the meat with a wooden spoon, until no longer pink, about 5 minutes.
  6. Add the wine and cook, stirring frequently, until it has evaporated, about 2 to 3 minutes.
  7. Pour in the broth, stir in the tomato paste and parsley, and season with salt and pepper.
  8. Cover and cook, stirring occasionally, until thickened, about 1 ½ hours.
    If the sauce looks too dry after 1 hour, add ½ cup water.
  9. About 20 minutes before the sauce is done, bring a large pot of water to a boil.
  10. Add 2 tablespoons salt and the pasta, and cook according to the package directions until al dente.
  11. Drain the pasta and return to the pot.
  12. Add ½ cup of the sauce, and toss gently to coat.
  13. Divide the pasta among warmed bowls, and top with additional sauce.
  14. Sprinkle with some Parmesan, and serve at once.
Adapted recipe from Williams-Sonoma Essentials of Slow Cooking.

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