Gran Fettuccine Emilio
Created by ForeverMama on April 13, 2019
- Servings: 6-8
- Prep Time: 35m
- Cook Time: 1.15m
- Recipe #31775
Ingredients
- FOR MEAT SAUCE
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 carrot, finely chopped (large carrot)
- 1 celery stalk, finely chopped (large stock)
- 3/4 pound lean ground beef
- 1/4 pound ground lean pork
- 1/4 teaspoon freshly ground black pepper
- 1 cup tomato sauce
- 1 1/2 cups dry white wine
- 1 1/4 cups beef broth
- 6 ounces prosciutto ham (sliced 1/8 -inch thick)
- 1/2 pound mushrooms, sliced
- FOR BECHAMEL SAUCE
- 8 tablespoons butter (1 stick)
- 1/2 cup flour
- 1 quart milk
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- FOR PASTA
- 1 1/2 pound dry fettucine pasta
- 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon freshly ground black pepper
How to Make
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TO MAKE MEAT SAUCE
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Step 1: Heat butter and oil in a 4 quart saucepan. Add onion, carrot and celery; cook until tender.
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Step 2: Add meats. While cooking, break up meat with a fork; cook until brown. Drain off fat.
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Step 3: Stir in pepper, tomato sauce, and 1/2 cup white wine and beef broth; simmer, covered for approximately 1 hour.
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Step 4: Trim fat from prosciutto and place fat in a 10-inch skillet.
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Step 5: Cook over low heat until fat is rendered, leaving any brown bits that remain in pan (adds good flavor).
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Step 6: Add mushrooms to fat in skillet; cook until just colored, adding a little butter if necessary.
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Step 7: Cut prosciutto into julienne strips. Add prosciutto and remaining wine to skillet; simmer for 5 minutes.
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Step 8: Stir prosciutto mixture into meat sauce.
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TO PREPARE BECHAMEL
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Step 9: Melt butter over low heat in a 2-quart saucepan. Blend in flour with a wire whisk; cook for 1 minute.
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Step 10: Add milk gradually, stirring constantly.
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Step 11: Once blended, cook, stirring occasionally, until mixture thickens and comes to a boil. Remove from heat.
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Step 12: Add pepper and nutmeg.
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Step 13: Blend bechamel sauce into meat sauce with a wire whisk.
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Step 14: Cook fettucine according to package directions; drain. Reheat sauce.
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Step 15: For each serving use 2/3 cup sauce and toss fettucine with sauce in a large bowl or tureen to coat well.
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Step 16: Sprinkle 2 tablespoons cheese and a little freshly ground pepper over each serving.
Nutritional Facts
- 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