Fettuccini alla Romana; the pool

There was a time in the not-too-distant past when I bought cook books whenever we traveled.

Wait….

I still do that.

Except now I do it surreptitiously as someone, who shall remain nameless,  thinks that I have more than enough cook books already.

When we were in Marrakesh I bought three small cook books – two were in French and one in Spanish.

When we were in Italy a few years ago I bought two Italian cook books in English. I never made any of the recipes and they kind of were pushed to the back of the shelves.

I rediscovered them the other day…

Fettuccini alla Romana

Total time: 40 minutes

Ingredients:

  • fettuccini, 8oz (240gr) fresh or 4oz (120gr) dry
  • 12oz (360gr) ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1/2 cup (4oz, 120ml) red wine
  • 1/2 cup (4oz, 120ml) beef broth
  • 2 cups (15oz, 450gr) plum tomatoes, chopped, with juices
  • 1 tbs olive oil
  • 1/4 cup (1oz, 30gr) Parmesan cheese

Fettuccini alla Romana

Instructions:

  • Cook pasta according to package directions.
  • Heat oil in a large skillet.
  • Add onions, celery, carrot and sauté until starting to get tender, 7 – 8 minutes.
  • Add garlic, beef, and sauté, breaking beef up as it browns.
  • Add wine, broth, and simmer hard until almost all is cooked off (1/4 – 1/3 cup remaining).
  • Add chopped tomatoes, juices, and simmer until cooked down and thickened.
  • To finish: Divide pasta onto 2 plates
  • Top with sauce, sprinkle with Parmesan and serve.

Print Recipe

We have had three absolutely beautiful, warm sunny days in a row.

Last weekend we had many cold, wet miserable days.

Before the rains came in this was the status of our pool project:

The struts on the far side had been filled in with concrete.

The channels for the struts on the near side had been dug out.

You may be able to tell that the pool area was not quite as flat / level as mon mari thought….

if you look closely you can see the laser level sitting on the tripod in the center used to make that determination.

This was all done about 10 days ago. Then the rains came.

The trenches filled up with water.

Our soil is clay, The water stayed.

The rains stopped last Tuesday but the trenches stayed full.

He actually went out and bailed the water out on Friday.

It was finally dry enough today that he could get back to work on it.

I don’t think we are going to hit the May 1 goal for having the pool installed.

But he just told me that they are not only perfectly level but square as well.

Progress!

Last update on May 20, 2018

6 thoughts on “Fettuccini alla Romana; the pool”

  1. About the best I can say is that at least now I don’t always buy the hardback … unless it’s really good then I might have both the hard back and the e-books. And I do at least try most out from the library first. Progress in all spheres is all you can ask.

    • Most of what I buy now are the small, paperback specialty ones that I find in odd places. Anything serious I get the e-book. I still do love the big, beautiful coffee-table books tho lol Library is not an option for me, sadly

  2. What is it about that someone who shall remain nameless? Is it possible that this someone is related to someone in our household who has decreed that we don’t. need. any. more. cookbooks. We. don’t. have. room. (There’s still space on the shelves and we haven’t even started doubling the books on each shelf yet.)

    That fettucini looks delcious.

    • You haven’t started doubling yet? Or stacking? Or slipping them in on top? You have lots of room, no need to curtail your purchasing yet. You have my permission to go forth and shop!

Comments are closed.

Share via
Copy link
Powered by Social Snap