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PENNE WITH ROSÉE MEAT SAUCE
Main dishes

PENNE WITH ROSÉE MEAT SAUCE

PENNE WITH ROSÉE MEAT SAUCE

The best of both worlds on a single plate. If you like rosée sauce and meat sauce, this recipe is for you. A mixture of pork and beef, garlic, cream, and tomato sauce. Definitely a dish to let gently simmer and warm up the house on a cold winter's day. Leftovers? Good, it's even better the next day :)

Preparation 10 min
Cooking time 45 min
Portions 4-6

Ingredients

Preparation

  1. In a large saucepan, heat olive oil over medium-high heat. Add the ground pork and beef and sauté, breaking up the meat into small pieces until evenly browned. Season with salt and pepper.
  2. Add the chopped shallots and garlic and cook for an additional 2 to 3 minutes until translucent and fragrant.
  3. Add one jar of Stefano tomato basil sauce, and stir to combine. Cover and simmer over low heat for 45 minutes, stirring occasionally.
  4. After 45 minutes, add the cream and butter and stir to combine. Season to taste with salt and freshly ground pepper.
  5. Meanwhile, bring a large pot of salty water to a boil for the pasta. Cook the pasta to al dente. Before draining, reserve about 125 ml (½ cup) of the starchy pasta cooking water.
  6. Add the drained pasta to saucepan and toss with tongs to coat. Cook until the sauce coats the pasta, about 2 to 3 minutes. Add the reserved pasta cooking water if the sauce is too dry.
  7. Turn off the heat, add the cheese, and mix until well combined. Transfer the pasta to serving bowls and garnish with basil and more cheese if desired. Serve and enjoy!
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