david rocco’s salsa bolognese with al dente garlic and parsley fettuccine

Ingredients

• 1 bag of Al Dente® Garlic and Parlsey Fettuccine
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 1 large carrot, finely chopped
• 3 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 cup white wine
• 1 cup milk
• 3 cups of San Marzano tomatoes diced
• salt
• 5 fresh basil leaves
• Parmesan cheese for garnish (optional)

Directions

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 high 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 to add to it.

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