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Armani Cafe Fettuccine with Beef Ragu
1/4 C. extra-virgin olive oil
1 large clove garlic, smashed
1 sprig fresh rosemary
1 lb. ground chuck beef
1/2 C. chianti or hearty red wine
1 can (35 oz.) Italian plum tomatoes, crushed by hand, with their juices
1 lb. dried fettuccine
1/2 stick unsalted butter, cut into 1/4-inch cubes
Salt and pepper to taste
1/4 C. grated parmesan cheese
Heat olive oil in large heavy-bottomed pot over medium heat. Toast garlic and rosemary in the oil until garlic begins to turn golden brown, about 3-4 minutes. Watch carefully to make sure the garlic does not burn. Add beef to pot and cook over medium heat, stirring, until beef is browned, 5-6 minutes. Add wine and raise heat to medium-high. Bring contents to a simmer; add crushed tomatoes. Bring to a simmer again, then lower heat to maintain a slow, even simmer.
Cook the sauce for approximately 2 hours, until it is reduced by about a third. Skim sauce every now and then to remove any excess fat.
Cook pasta for approximately 8 minutes in large pot of salted boiling water. (Use enough salt to make it taste like seawater.) Toss cooked, drained pasta in sauce with cubed butter. Add salt and pepper to taste. Place into a serving bowl, sprinkle with parmesan cheese and serve immediately.
Makes 4 servings.
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