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  • Fettuccine with meat and zucchini sauce from Stefano Faita
Fettuccine with meat and zucchini sauce

Fettuccine with meat and zucchini sauce from Stefano Faita

Main course | Easy | 45 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Bring 8 litres of water to a boil in a large saucepan.
  2. Meanwhile, pour olive oil into a 30-cm (12-in.) skillet, add the onion and zucchini, and sauté over medium high heat for 5 minutes.
  3. Add ground veal or beef and continue cooking for 5 minutes.
  4. Add the white wine and let it bubble for about 1 minute to evaporate the alcohol.
  5. Add the tomatoes and bouillon cube, lower heat to medium, and continue simmering for 15 to 20 minutes.
  6. Season with salt and pepper to taste.
  7. While the sauce is cooking, slice flesh of the olives away from pits and chop coarsely.
  8. Add about 45 mL (3 tbsp.) salt to boiling pasta water, add fettucine, and stir until all strands are submerged. Cook until al dente.
  9. Add olives to meat sauce and cook over medium heat until fettucine is ready.
  10. When fettucine is done, drain well, toss with sauce and butter, and serve immediately.

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