David Rocco’s Salsa Bolognese with Al Dente® Garlic Parsley Fettuccine

Cook: Alexis Avila-founder of Prepped and Polished, eater of Al Dente pasta eater since 1980.

Sous Chef: Sandy Avila-an Italian-American who knows Italian food.

Where: Our kitchen in Wayland, Massachusetts

Inspiration for Recipe: David Rocco

Ingredients:

1 onion, finely chopped

1 stalk celery, finely chopped

1 large carrot, peeled and finely chopped

3 tbsp extra-virgin olive oil

2 tbsp unsalted butter

½ lb ground beef

½ lb ground pork

1 cup white wine

1 cup milk

3 cups of San Marzano Tomatoes Diced

Salt

5 Fresh Basil Leaves

1 bag of Al Dente® Garlic Parsley Fettuccine

Directions:  Chop your onion, celery, and carrot as finely as possible.  You can use a cheese grater to grate the vegetables, so they almost melt when you saute’ them. 

Heat the pan and add the olive oil and the soffritto mixture, taking time to gently brown your vegetables so the flavors become sweet and intense.

At this point, add the butter along with the ground beef and pork.  Cook over medium heat until the meat is browned.

Stir in the wine and cook until it’s evaporated.  Add the milk, which will give a slightly creamy texture and soften the meat as well.   Add the San Marzano tomatoes and salt, and simmer over low heat for a few hours, stirring occasionally.  When the sauce is finished tear up some basil leaves and add to it.

Cook the pasta according to the directions on the bag.  When pasta finishes, ladle the sauce right on top.  Add some grated Parmesan cheese for the full Italian experience.


I guarantee you will love it-this is my happy face.

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