Recipe: Appetizing Fettuccine w/ Meat Sauce

Fettuccine w/ Meat Sauce. Join me as I make my awesome Fettuccine and meat sauce recipe. Would you like any meat in the recipe? Ingredients and step-by-step recipe for Fettuccine with Meat Sauce.

Years ago, when I was teaching kids' cooking classes, this was one of the first things I taught. Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. Spinach fettuccine is made from spinach, flour, and eggs. You can cook Fettuccine w/ Meat Sauce using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Fettuccine w/ Meat Sauce

1. You need 1 lb of fettuccine noodles.
2. Prepare 4 C of tomato-meat sauce.
3. You need 6 of roma tomatoes; medium dice.
4. Prepare 1 t of crushed pepper flakes.
5. You need 1 T of red wine vinegar.
6. You need 2 t of sugar.
7. You need 1 bundle of parsely; chiffonade.
8. You need 1 C of shredded Italian 4 cheese blend.

Fettuccine pasta with a rich and creamy, tomato and Italian sausage sauce. The sauce comes together quickly with sweet and spicy Italian sausage, first cooked through then simmered with tomatoes and cream. Fettuccine is not only used for Pasta Alfredo, you can do anything that you desire with it. For this recipe, I partnered it with a gorgeous tomato meat sauce composed of marinara sauce, ground beef and pork, plus some herbs and seasoning.

Fettuccine w/ Meat Sauce step by step

1. Heat tomato-meat sauce and pepper flakes to a simmer. Cook approximately 5 minutes until sauce is thoroughly reheated to a minimum of 155°.
2. Boil noodles until al dente in salted water. Drain..
3. Add vinegar and sugar to sauce. Stir. Simmer 2 minutes. Adjust seasoning with either vinegar, sugar, salt, or pepper to taste..
4. Add pasta sauce atop noodles on serving plates. Garnish with parsley and cheese..
5. Variations; Roasted bell peppers, bacon, ham, pepperoni, sausage, oregano, zucchini, yellow squash, scallions, chives, spinach, arugula, asiago, fontina, gruyere, parmigiano reggiano, pecorino, ricotta, romano, heavy cream, asparagus, parmesean, paprika, shallots, habanero, celery, celery seed, fennel, fennel seed, white pepper, peppercorn melange, pearl onions, peas, mushroom, savory, rosemary, thyme, basil, red onion, Vidalia onion, capers, marjoram, leeks, lemon, olives, sage, eggplant, artichoke, avocado, slivered garlic, lemon thyme, sherry, red wine, mint, saffron, sea salt, balsamic, port wine, worcestershire sauce.

We'll start by cooking the pasta. Fettuccine pasta works best with sauces that are less chunky, as larger pieces of meat or vegetables end up separated from the strands of pasta rather than enjoyed with each bite. Creamy sauces and tomato sauces work well with fettuccine. To make the fettuccine, put flour on a cutting board, making a well in the center of the flour. To make the sauce, start with a deep saute pan on mid-high heat.