Fettuccine with Red Sauce
Yield
- Servings: 4
- Serving size: 1 plate
- Total yield: 4 servings
Time
- Prep: 30 min
- Cook: 1 hr
- Total: 1 hr 30 min
- Active: 30 min
Instructions
1. Start the sauce
See: Red Meat Sauce
2. Make the dough
See: Yolk‑Rich Egg Pasta Dough - Make the dough while the sauce simmers
3. Roll, cut, and cook the dough/pasta
4. Boil the noodles
See: Boil Fresh Pasta
5. Finish
- Transfer to sauce with 1/4–1/2 cup pasta water.
- Toss until glossy and clinging.
- Finish with butter or grated Parmigiano‑Reggiano.
- Add 1–2 Tbsp butter or grated Parm. Serve immediately.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 plate) |
|---|---|---|
| Calories | 2600 | 650 |
| Protein | 120 g | 30 g |
| Fat | 80 g | 20 g |
| Carbs | 340 g | 85 g |
| Fiber | 20 g | 5 g |
| Sugars | 32 g | 8 g |
| Sodium | 3600 mg | 900 mg |