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
- 3⁄4 lb. hot Italian sausage
- 1 meaty short rib, about 1 lb.
- 1⁄2 lb. chicken livers, rinsed and chopped
- 1⁄2 lb. ground beef
- 1⁄2 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
- Heat oil in a large skillet over medium heat. Add onions, garlic, carrots, and celery, and cook until soft, about 15 minutes.
- 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.
- 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.
- 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.
- 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.