Fettuccini Norma Jean

Developed this sauce after eating in a small, family owned tratoria in Rome.  You can make it quickly by sautéing the various items, adding the liquid ingredients and finishing off on top of the stove. Alternatively, throw the ingredients in a slow cooker after each is cooked, adding the liquid ingredients and allow the sauce to simmer while you go to work or play.  It’s delicious…key ingredient…heavy cream!

Ingredients:
2 oz. each of chopped onion, celery and carrots
10 oz. of sliced portabella mushrooms
6 oz. of pancetta
1 lb. of Italian pork sausage
1 lb. of meatloaf mix (ground beef & pork)
1/2 cup of cabernet sauvignon
3 ounces of chicken broth
28 ounces of crushed tomatoes
1 small can of tomato paste
1 tbl. of Tuscan (Italian spices) spice
2 tbl. of demi glace

Simmer the vegetables in olive oil for fifteen minutes.  Remove from heat.  Put pancetta, mushrooms and meats in the pan.  Simmer for about 20 minutes until the meat is lightly browned.  Remove mixture, putting it in a bowl or your slow cooker.

Add 4 ounces of red wine,  6 ounces of chicken broth  and a large can of crushed red tomatoes (28 oz.) to pan.  Allow to cook down for about ten minutes.

P:ut all ingredients back in a large saucepan and add demi glace,   Cover and simmer for about an hour.  (Stovetop method).   Or put all ingredients in a slow cooker.

Add ½ cup of heavy cream to the sauce ten minutes before serving.  Serve with fettucini and grated Italian cheese.