Stancato's Pasta Sauce


	Tagliatelle with Bolognese Sauce 2 tbsp. olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stalk, finely chopped 1 garlic clove, crushed 2/3 cup Stancato’s Merlot 1 cup milk 1 jar Stancato’s Authentic Meat Sauce 12 oz. dried tagliatelle salt and freshly ground black pepper shredded fresh basil, to garnish grated Parmesan cheese, to serve Serves 4 Heat the oil in a large saucepan. Add the onion, carrot, celery and garlic and cook gently, stirring frequently, for about 10 minutes, until softened. Do not let the vegetables color. Pour in the wine. Stir frequently until it has evaporated, then add the milk and continue cooking and stirring until this has evaporated, too. Add Stancato’s Authentic Meat Sauce and continue cooking over medium heat. Simmer the sauce uncovered over the lowest possible heat, add salt and pepper to taste. Cook the tagliatelle in a large pan of rapidly boiling salted water for 8-10 minutes or until al dente. Drain thoroughly and pour into a warmed large bowl. Pour on the sauce and toss to combine. Garnish with basil and serve immediately, with Parmesan cheese served separately.		Baked Polenta with Fresh Marinara Beef Stew with Tomatoes, Wine and Peas Calzone Eggplant Parmesan Gnocchi or Cavatelli with Asparagus and Artichokes Lamb Stewed with Tomatoes and Garlic Lasagna Linguine with Clam and Tomato Sauce Milanese Veal Chops Monkfish Medallions with Thyme Mussela Marinara Potato and Spinach Gnocchi Rigatoni with Sausage and Peppers Shrimp in Spicy Marina Spicy Linguine with Halibut and Tomato Spinach and Ricotta Gnocchi with Classic Cheese Stancato's Meatball Milano Soup Stancato's Cream of Tomato Soup Stuffed Swordfish Rolls Tagliatelle with Bolognese Sauce