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Fettuccini recipe: alla romana

The fettuccini recipe alla romana, an interesting ingredient combination not seen elsewhere. This italian
classic recipe will please those (this includes yours truly) who like chicken liver and meat combined.


1 red onion, sliced thinly
6 tablespoons extra virgin olive oil
1 small carrot sliced very thin
1 celery stick, sliced thinly
1/2 lb. (250g) lean ground beef
1 cup red wine
6 oz chicken livers, diced
16 oz large tomatoes, pressed, peeled and diced
5 large portobello mushrooms
1 1 bay leaf
salt and freshly ground pepper
1 pound (500g) egg fettuccini pasta 1/2 cup grated parmesan

Cooking instructions:

1. In a large skillet, saute the onion, the carrot slices and the celery in the oil, under medium heat, for about 5 minutes,
    or until the onion is slightly browned.
2. Mix in the beef and cook for 3 minutes, until well browned.
3. Increase the heat to medium-high then pour in the red wine.
4. Lower the het setting to low; cook the chicken livers for 15 minutes, stirring occasionally to avoid sticking.
5. Pour in the tomatoes, the mushroom and the bay leaf. Add salt and pepper; simmer on low heat for 1 hour
6. While this is going on the timing is perfect to start boiling the pasta; follow package instruction until 'al dente'.
7. When the sauce has simmered for one hour, drain the pasta and add to the sauce skillet; toss to coat all pasta.

Serve immediately, fix each plate nicely with some parmesan.