Recipe courtesy of Nadia G and Nadia G
Total:
5 hr 25 min
Prep:
40 min
Inactive:
30 min
Cook:
4 hr 15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Sauce:
Egg Pasta:

Directions

Making the sauce: Heat the olive oil in a saucepan on medium heat. Sprinkle the brisket with salt and pepper, and then toss the cubes in the flour. Sear in the pan until nicely browned. Add the garlic and onions and saute for about 5 minutes. Deglaze with the wine. Add the sausages, tomato puree, tomato paste, water, marjoram leaves, nutmeg and sugar. Mix and simmer on low on the stovetop until the meat is tender, 3 to 4 hours. Check the seasoning and add salt and pepper to taste.

Making the pasta: Into a food processor, add the unbleached flour and eggs. Pulse until crumbly. Take the dough out and place on a floured surface. Knead the dough until silky, about 5 minutes. Wrap in plastic wrap and let rest for 30 minutes.

Roll the dough using a pasta machine and cut using the fettuccine attachment. Place the pasta in a single layer on a lightly floured surface until it's all rolled out. Boil the fettuccine in salted water until al dente, about 2 minutes. Drain.

Place some pasta onto a plate, ladle on some sauce and enjoy.

IDEAS YOU'LL LOVE

Fettuccine Alfredo

Recipe courtesy of Tyler Florence

Shrimp Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Fettuccine with White Truffle Butter and Mushrooms

Recipe courtesy of Ina Garten

Mushroom Fettuccine

Recipe courtesy of No Author

Fettuccine Alfredo

Recipe courtesy of Food Network Kitchen

Crawfish Fettuccini

Fettuccine Alfredo

Recipe courtesy of David Rosengarten

Fettuccine Alfredo

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking