Recipe: David Rocco’s Salsa Bolognese (meat sauce) with al dente® garlic parsley fettuccine

David Rocco’s Salsa Bolognese with Al Dente Pasta

Having grown up in Ann Arbor, Michigan, Al Dente pasta has been a part of my family since 1980. I bought David Rocco’s cookbook a couple of years ago and the first recipe I made was this one.

I’m going to share a meat sauce recipe that tastes better than a restaurant.

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.

Italian soffrito means Chopped Onions, Celery, and Carrots

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.

Ground Beef and Pork marries the Italian soffrito

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

White wine, milk, San Marzano tomatoes enhances the meat sauce

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.