See the Recipe. Maura McEvoy

This recipe is from a native Roman, Maria-Pia Pontani. It was handed down to her by her mother, who served it every Easter Sunday.

Yield: serves 8-10


  • 2 tbsp. extra-virgin olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 2 carrots, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 34 lb. hot Italian sausage
  • 1 meaty short rib, about 1 lb.
  • 12 lb. chicken livers, rinsed and chopped
  • 12 lb. ground beef
  • 12 lb. ground pork
  • 2 cups dry red wine
  • 2 (28-oz.) cans Italian-style whole tomatoes
  • 2 oz. dried porcini mushrooms
  • Salt and freshly ground black pepper
  • 2 lb. dried fettuccine
  • Parmigiano-reggiano


  1. Heat oil in a large skillet over medium heat. Add onions, garlic, carrots, and celery, and cook until soft, about 15 minutes.
  2. Remove sausage from casing, break up, and add to vegetables. Cut meat off short rib, chop into bite-size pieces, and add, with short-rib bone, liver, beef, and pork, to vegetables and sausage. Brown meat for 20 minutes.
  3. Add wine, increase heat to high, and cook, uncovered, for 20 minutes. Stir in tomatoes, crushing with the back of a spoon. Reduce heat to low, and simmer, partially covered, for 45 minutes. Add water if needed.
  4. Soak mushrooms in 2 cups hot water until soft, about 20 minutes. Remove with a slotted spoon, rinse well, chop, and add to sauce. Pour mushroom water through a strainer lined with a coffee filter and add to sauce. Cook, uncovered, until thick, at least 45 minutes. Season to taste with salt and pepper.
  5. Bring a large pot of salted water to a boil over medium-high heat. Add fettuccine and cook until al dente, 8-10 minutes. Drain in a colander and transfer while hot to a large serving bowl and toss with sauce. Serve topped with grated parmigiano-reggiano and garnished with short-rib bone, if desired.