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Method :
Sift
the flour and salt into a large mixing bowl and make a well in the
center. Gradually add just enough of the water to make a very firm dough,
working it in by hand until the dough is as smooth and elastic. On a
floured work surface, roll the dough out to about 2 cm thick and cut
into strips. Roll
each strip between your floured palms, slowly drawing it out until
it is very thin and resembles rather untidy spaghetti. Spread
the pici out on a lightly floured clean cloth.
Sauté
the onion, carrot, celery, and parsley in the oil in a heavy
bottomed saucepan for 5 minutes. Add
the beef and sausage meat, squashing any lumps that may form. Stir
while cooking for 5 minutes before adding the mushrooms. Add
the wine and cook over a higher heat, uncovered, for 5 minutes to
reduce. Add
the tomatoes and salt and pepper to taste. Reduce
the heat, cover and simmer for at least 45 minutes, adding a little
stock to moisten. Bring
a large saucepan of salted water to a boil, add the pici and cook
until tender. Drain
well and transfer to a heated serving dish, add the meat sauce and
toss gently. Sprinkle with the cheese and serve hot.
Serves 4
Preparation: 50 minutes
Cooking: about 1 hour for the meat sauce + about 5 minutes for the pasta
Recipe grading: fairly easy
Suggested wine: a dry red (Rosso di
Montalcino)
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