PENNE WITH ROSÉE MEAT SAUCE

Ingredients

Preparation

1. In a large saucepan, heat the olive oil over medium-high heat. Add the ground pork and beef, and sauté, breaking up the meat into small pieces until evenly browned, about 15 minutes. Season with salt and pepper to taste.
2. Incorporate the chopped shallots and garlic, and cook for an additional 2 to 3 minutes until translucent and fragrant.
3. Pour one jar of Stefano Rosée sauce into the pot and stir to combine. Add 60 ml (¼ cup) water to the sauce jar, close with the lid and shake well to loosen any remaining sauce from the sides. Pour the contents of the jar into the pot. Cover and simmer over low heat for 10 to 15 minutes, stirring occasionally.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta just under al dente, 1 to 2 minutes less than the instructions on the package. Before draining, reserve about ½ cup of the starchy cooking water.
5. Add the drained pasta to the saucepan and toss to coat. Cook 2 to 3 more minutes. If the sauce is too dry, pour some of the reserved cooking water and toss to coat the pasta.
6. Turn off the heat, add the Parmesan, and mix until well combined. Transfer the pasta to serving bowls and garnish with fresh basil leaves and more cheese if desired.