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Fettuccine Bolognese

 

 

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Fettuccine Bolognese
Ristorante San Carlo, Philadelphia

Gourmet September 1991

1 small onion, chopped
1 garlic clove, minced
2 tablespoons olive oil
1/2 pound ground veal
3/4 pound plum tomatoes, peeled, seeded, and minced
1/2 cup chopped fresh basil leaves
1 tablespoon unsalted butter
2 tablespoons heavy cream
1/2 pound fettuccine
Freshly grated Romano to taste

In a kettle cook the onions and garlic in the oil over moderately low heat, stirring, until the onion is softened, add the veal, and cook the mixture, stirring, until the veal is no longer pink. Add the tomatoes and 1/4 cup of the basil and cook the mixture, stirring and breaking up the lumps, for 15 minutes. Stir in the butter and the cream and keep the sauce warm.

In a kettle of boiling salted water cook the fettuccine until it is al dente and drain it. Serve the pasta with the sauce, sprinkled with the remaining 1/4 cup basil and the Romano. Serves 2.

 

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