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Italian Crusty Fettuccine

DIRECTIONS

Heat the 1/2 cup olive oil in a 6-quart pot over a medium flame. Add the onion, carrot, celery, and parsley. Cook until the onion is light brown in color, about 2 to 3 minutes, stirring occasionally.
Add the ground beef and continue cooking until the meat has browned thoroughly, stirring occasionally to break it up.
Pour in the white wine and increase the heat. Let the wine reduce completely. It will take about 10 minutes.
Add the tomato paste, stirring, and continue cooking for 1 to 2 minutes.
Pour in the 1-1/2 cups of beef stock or water and cook, covered, over a low heat for 40 to 45 minutes, stirring occasionally. Add salt to taste. The sauce should be thick. If it is too thin, it needs to cook a little longer.
In an 8-quart pot bring the 6 quarts of water and 2 tablespoons of salt to a boil. Add the fettuccine and cook until done al dente, as instructed on the package.
Preheat the oven to 3 so degrees and grease a 10-inch round baking dish or bundt pan with the last tbsp of olive oil.
Drain the fettuccine. Place in a large mixing bowl with the salami or sausage, raisins, almonds, pine nuts, and meat sauce. Pour this mixture into the prepared pan. Or, for a prettier effect, mix the meat sauce with the pasta and alternate layers of pasta, salami or sausage, raisins, almonds, and pine nuts, starting and ending with the pasta.
Bake for 1 to 1/2 hours, or until golden brown all around. Transfer onto a serving dish. Serve immediately.