Fettuccine with Salsiccia and Brisket Sauce

TOTAL TIME: 5 hr 25 min
Prep: 40 min
Inactive Prep: 30 min
Cook: 4 hr 15 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

SAUCE:
    EGG PASTA:
    • Salt
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    Directions

    Making the sauce: Heat the olive oil in a saucepan on medium heat. Sprinkle the brisket with salt and pepper, and then toss the cubes in the flour. Sear in the pan until nicely browned. Add the garlic and onions and saute for about 5 minutes. Deglaze with the wine. Add the sausages, tomato puree, tomato paste, water, marjoram leaves, nutmeg and sugar. Mix and simmer on low on the stovetop until the meat is tender, 3 to 4 hours. Check the seasoning and add salt and pepper to taste.

    Making the pasta: Into a food processor, add the unbleached flour and eggs. Pulse until crumbly. Take the dough out and place on a floured surface. Knead the dough until silky, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes.

    Roll the dough using a pasta machine and cut using the fettuccine attachment. Place the pasta in a single layer on a lightly floured surface until it's all rolled out. Boil the fettuccine in salted water until al dente, about 2 minutes. Drain.

    Place some pasta onto a plate, ladle on some sauce and enjoy.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on October 31, 2012

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      You make the most awesome food even if I have to special order items. Love your food and your show!

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    • on September 27, 2012

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      O. M. G.: This meal was Freakin' Awesome! So simple and easy. I actually made the sauce in a crockpot and sloooowww.w cooked it for 8 hours. Taste was off da chahts!!!

      Great Job Nadia!

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    • on September 25, 2012

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      Beyond tasty an orchestra of flavors in my mouth. Family loved it and will make again. Lets get Tsaketa on the next recipe.

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