Fettuccine with Red Meat Sauce
Time
- Prep: 30 min
- Cook: 1 hr
- Total: 1 hr 30 min
Servings: 4
Serving: 1 heaping plate (460 g / ~16 oz)
Ingredients
Pasta
- Yolk-rich egg pasta dough: 1 batch
Sauce
- Red meat sauce: 1 batch
Finish
- Water: ~60 ml (~¼ cup) — reserved from boiling
- Unsalted butter: ~1 Tbsp — or grated Parmigiano-Reggiano
Instructions
1. Start the sauce
- Prepare 1 batch red meat sauce.
2. Make the dough
- Make 1 batch yolk-rich egg pasta 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 ~60 ml (~¼ cup) pasta water.
- Toss until glossy and clinging.
- Add ~1 Tbsp unsalted butter or grated Parm. Serve immediately.
Notes / Make-ahead / Variations
- This is an assembly recipe; for a fully standalone print packet, also print Yolk-Rich Egg Pasta Dough and Red Meat Sauce.
Nutrition
| Nutrient | Full Recipe | Per Serving (1 heaping plate or 460 g / ~16 oz) |
|---|---|---|
| Calories | 3932 | 983 |
| Protein | 168 g | 42 g |
| Fat | 178.4 g | 44.6 g |
| Carbs | 377.6 g | 94.4 g |
| Fiber | 26.8 g | 6.7 g |
| Sugars | 42 g | 10.5 g |
| Sodium | 7988 mg | 1997 mg |