Recipe: Salsa Gialla

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Kristin Petrucci creator of Buona Forchetta shared her recipe for Salsa Gialla. For more recipes from Kristin follow her on instagram @buonaforchettaut or go to 


1-2 lbs. Roast Beef (original recipe) Turkey Leg,  Beef brisket, London Broil, etc.
3 medium onions cut in fourths
3 medium- large peeled carrots cut in fourths
3 stalks celery de-strung cut in fourths
2 tsp. salt
2 cubes unsalted butter—Original recipe calls for 6 cubes butter no EVOO.  (Perfect ©BuonaKeto option)
1 cup extra virgin olive oil
3 long sprigs of fresh rosemary
Parmigiano reggiano or pecorino romano for garnish.


  1. In a 6-8qt. non-stick pan Sear each side of the meat.  Then place onions, carrots, celery.  Pour olive oil.
  2. Sprinkle with salt.
  3. Place sprigs of Rosemary on top then 1 cube butter. Place lid on top.
  4. On medium-low heat simmer for approx 4 hours. Vegetables will become very soft.
  5. *Try not to stir it as not to disturb the rosemary.
  6. When the meat is very tender (falling off of the bone or appears to fall apart) the sauce is ready.
  7. The last 30-45 minutes place lid offset to allow the liquid to reduce at least a ½ inch.
  8. Remove the rosemary.
  9. Take out the meat and set aside. (Reserve for second course)
  10. Blend the vegetables and all of the juice add last cube of butter while blending.

Serve over penne with grated parmigiano reggiano or pecorino romano for garnish.

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