Gran Fettuccine Emilio
April 13, 2019
"This recipe originates from Tosi's Restaurant, a successful establishment located in Michigan, U.S.A. Emilio is the restaurants founder. Source: The Cookbook to Serve 2, 6, 24 - America's Best Restaurants Recipes."
- FOR MEAT SAUCE
- FOR BECHAMEL SAUCE
- FOR PASTA
- Serving Size: 1 (548.4 g)
- Calories 1013.7
- Total Fat - 47.4 g
- Saturated Fat - 21.4 g
- Cholesterol - 142.9 mg
- Sodium - 1516.1 mg
- Total Carbohydrate - 108.7 g
- Dietary Fiber - 16.7 g
- Sugars - 7.3 g
- Protein - 39.1 g
- Calcium - 252.2 mg
- Iron - 4.5 mg
- Vitamin C - 10.8 mg
- Thiamin - 0.7 mg
TO MAKE MEAT SAUCE
Heat butter and oil in a 4 quart saucepan. Add onion, carrot and celery; cook until tender.
Add meats. While cooking, break up meat with a fork; cook until brown. Drain off fat.
Stir in pepper, tomato sauce, and 1/2 cup white wine and beef broth; simmer, covered for approximately 1 hour.
Trim fat from prosciutto and place fat in a 10-inch skillet.
Cook over low heat until fat is rendered, leaving any brown bits that remain in pan (adds good flavor).
Add mushrooms to fat in skillet; cook until just colored, adding a little butter if necessary.
Cut prosciutto into julienne strips. Add prosciutto and remaining wine to skillet; simmer for 5 minutes.
Stir prosciutto mixture into meat sauce.
TO PREPARE BECHAMEL
Melt butter over low heat in a 2-quart saucepan. Blend in flour with a wire whisk; cook for 1 minute.
Add milk gradually, stirring constantly.
Once blended, cook, stirring occasionally, until mixture thickens and comes to a boil. Remove from heat.
Add pepper and nutmeg.
Blend bechamel sauce into meat sauce with a wire whisk.
Cook fettucine according to package directions; drain. Reheat sauce.
For each serving use 2/3 cup sauce and toss fettucine with sauce in a large bowl or tureen to coat well.
Sprinkle 2 tablespoons cheese and a little freshly ground pepper over each serving.
Tips & Variations
No special items needed.