PENNE WITH ROSÉE MEAT SAUCE

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!