Fettuccine with White Meat Ragù and Parmesan Fondue

Method

1. Finely dice carrot, celery, and onion.
2. In a pot, heat oil and add the diced vegetables. Sauté gently.
3. Add fresh sage and thyme. Stir.
4. Cut the beef (sottopesa or similar) into small cubes by hand (not minced).
5. Add the beef to the vegetables and brown well, letting it stick slightly to the bottom.
6. Deglaze with white wine (the same wine you will drink at Christmas). Let the alcohol evaporate.
7. Add broth (beef broth) a little at a time and cook over low heat, stirring occasionally, until the meat is tender. Keep the ragù moist with broth.
8. Meanwhile, for the Parmesan fondue: heat cream in a small saucepan and stir in finely grated Parmesan until smooth. Keep warm.
9. Cook the fresh fettuccine in boiling salted water or directly in the ragù broth if using homemade pasta. Drain al dente.
10. Add a knob of butter to the ragù, then toss the cooked pasta in the ragù.
11. To serve, spoon a little Parmesan fondue onto the plate, top with the pasta and ragù, and garnish with fresh herbs and black pepper.