For pasta:
350g of Ghiotti fettuccine

 For the dressing:
100g of lean veal
30g of dried mushrooms
30g of butter
100ml of cream
½ onion
2 tablespoons of white flour
1 bunch of parsley
1 clove of garlic
1 cup of white wine
Vegetable broth
Salt and black pepper

 For the sauce:
200ml of milk
20g of butter
1 tablespoon of white flour


  1. Soak the mushrooms in warm water to revive them and cut the veal into thin strips. Cover the meat strips in a layer of flour.
  2. In a saucepan, melt the butter, wither the onion and finely chopped garlic; add the meat and chopped drained mushrooms. Fry, add salt and pepper, add the wine and let it evaporate. Cook for about an hour and a half, basting with a little broth from time to time when necessary. At the end of cooking sprinkle finely chopped parsley and stir.
  3. Prepare the bechamel by melting the butter and combining the flour, stir until mixture is smooth; pour the milk, stirring constantly, add salt, season with nutmeg and bring to a boil.
  4. Add the bechamel to the meat mixture, add the cooking cream and mix well. Cook the fettuccine in boiling salted water, drain and stir in with the sauce. Sprinkle grated parmesan to taste and serve immediately.