Curly Fettuccine with Carne Al Sugo
San Remo is delighted to sponsor Silvia’s Italian Masterclass, hosted by the ever-talented Silvia Colloca.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Pot
- Colander
Ingredients
- San Remo Curly Fettuccine Pasta No 80 500g
- 4 tablespoons extra-virgin olive oil
- 500g beef chuck
- 4 spare ribs on or off the bone
- 4 pork sausages
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 200ml red wine
- Salt and pepper, for seasoning
- 3 bay leaves
- 800g (two tins) chopped tomatoes or peeled tinned tomatoes (or passata)
- 500ml water
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