Chef Nino from Rouses shows us this hearty, meaty tomato sauce that's packed with so much flavor to coat your pasta.
WHAT YOU WILL NEED:
- 2 tablespoons butter
- 2 tablespoons Rouses olive oil
- 1 onion, finely chopped
- 3 strips lean bacon, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- ½ pound ground beef or pork, coarsely ground
- 2 tablespoons tomato paste
- 2 28-ounce cans San Marzano tomatoes
- ½ cup red wine (preferably Cabernet)
- 1 cup beef stock or 1 tablespoon Better Than Bouillon Beef Base
- 1 bay leaf
- 1 strip lemon peel (yellow part only)
- 1 clove garlic, crushed
- Salt and freshly ground black pepper, to taste
- ¼ cup heavy cream
- 1 pound Rouses spaghetti
- Freshly grated Parmesan cheese
Heat butter and olive oil in a large sauté pan. Add onion and cook until soft.
Add bacon, carrot and celery, and sauté over medium heat until lightly browned. Add ground beef or pork, and combine until meat is fully incorporated. Cook until meat is evenly browned, stirring occasionally.
Add tomato paste, San Marzano tomatoes, red wine, beef stock, bay leaf, lemon peel, garlic, salt and pepper. Cover and simmer for 40 minutes, stirring occasionally.
Remove bay leaf and lemon peel, and continue to simmer, uncovered, until sauce thickens. Just before serving, stir in cream and reheat sauce.
Cook pasta in large amount of boiling salted water until al dente.
Serve cooked pasta topped with this elegant sauce, and garnish with Parmesan cheese.
- 7361 Theodore Dawes Rd.
- Theodore, AL 36582
- (251) 653-7391
- 1545 Gulf Shores Parkway
- Gulf Shores, AL 36542
- (251) 948-4715
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- Saraland, AL 36571
- (251) 675-8124
- 4350 Old Shell Rd.
- Mobile, AL 36608
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- Spanish Fort, AL 36527
- (251) 621-0552
- 7765 Airport Boulevard #609
- Mobile, AL 36608
- 25405 Perdido Beach Boulevard
- Orange Beach, AL 36561
ABOUT THE CHEF: Chef Neil “Nino” Thibodaux
Chef Nino was born in Franklin, Louisiana. A stint in the Air Force after high school as a F-15 jet mechanic included a month at a remote base near Cagliari in Sardinia. After earning a Bachelor of Arts from Trinity College in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist College in North Augusta, South Carolina, Nino returned to Italy, where he lived for 13 years. When Nino moved back to the United States, he settled in Houma, Louisiana, and started teaching private cooking classes. Inspired by his time in Italy, he then launched the Friends of Italy Culinary Institute. Nino has taught monthly cooking classes and done cooking demonstrations and events for Rouses Markets for over 10 years. He has a low salt, mild, Cajun seasoning blend called Adrenaline Seasoning, which is available at all Rouses Markets in Louisiana, Mississippi and Lower Alabama.
You can find more of Nino’s recipes, Rouse Family Recipes, and a collection of Southern, Cajun and Creole recipes at www.rouses.com. Pick up your free copy of the Rouses Magazine at any Rouses Market on the Gulf Coast.