By Tony Tantillo

Serves Four

¼ cup chopped celery

¼ cup chopped carrots

¼ cup chopped onions

1 Tsp salt

1 Tsp fresh ground pepper

4 Tbsp extra virgin olive oil

1 lb. beef top round USDA Top Grade

1 cup Italian Red Wine (Chianti is a great choice)

1 cup crushed peeled tomatoes

1 Tbsp Tomato paste

2 Fresh Bay leaves

4 cups water

4 tbsp. freshly grated Parmigiano Reggiano cheese

1.5 lbs fresh fettuccine


Heat olive oil in skillet; add the Holy Trinity (celery, carrots and onions) and simmer until vegetables sweat.

Add ground beef, salt, pepper, and bay leaves to taste. Brown beef until all liquid is absorbed, then add red wine and stir until again until liquid is absorbed once more. Add tomatoes, paste and water.

Cook slowly, uncovered for 2 hours, stir occasionally; add water as needed. Cook fresh fettuccine (handmade and available from Macelleria for $18.00/lb.) for one minute.

Drain pasta, leaving a small amount of water and olive oil. Mix fettuccine with Parmigiano Reggiano, gradually adding Bolognese sauce to preference and serve.

(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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    Bolognese Sauce

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