Directions:
- In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with the Essence, and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.
- Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.
- Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 843.22 Kcal (3530 kJ) | ||
| Calories from fat | 374.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.57g | 64% | |
|---|---|---|---|
| Cholesterol | 174.43mg | 58% | |
| Sodium | 1836.81mg | 77% | |
| Potassium | 288.83mg | 6% | |
| Total Carbs | 75.7g | 25% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 36.57g | 73% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 57.7mg | 320% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 194.36 Kcal (814 kJ) | ||
| Calories from fat | 86.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.58g | 64% | |
|---|---|---|---|
| Cholesterol | 40.2mg | 58% | |
| Sodium | 423.38mg | 77% | |
| Potassium | 66.57mg | 6% | |
| Total Carbs | 17.45g | 25% | |
| Sugars | 1.5g | 26% | |
| Dietary Fiber | 1.18g | 21% | |
| Protein | 8.43g | 73% | |
| Vitamin C | 1mg | 7% | |
| Iron | 13.3mg | 320% | |
| Calcium | 19.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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