Classic Bolognese Sauce
This full flavoured pasta sauce is made in the classic Italian style, adding milk after the meat is browned. The milk protects the meat from the acid tomatoes producing a soft yet full flavoured sauce. Serves 4-6
- Nov 19th 2015
- 0 comment
Tags: Recipes , Winter Warmers, Pastas; Rice; Grains, Sauces; Dips & Dressings
Tools: Multi-Cooker
Ingredients
- 2 tbs olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, finely chopped
- 500g ground beef
- salt and freshly ground black pepper to taste
- 1 cup (125ml) dry white wine
- 1 cup (125ml) milk
- 1⁄8 tsp ground nutmeg
- 2 x 400g cans chopped tomatoes
- 500g pasta, such as orecchiette, fusilli or penne
- 1⁄2 cup grated Parmesan cheese
Method
- Heat oil in KitchenAid Multi-Cooker on Saute setting. Add onion; saute 5 minutes, stirring with the KitchenAid Stir Tower on low speed. Add carrot, celery and garlic and saute for 5 minutes.
- Add mince and salt and pepper and cook for 7 minutes stirring on low speed to break up meat. Add wine; cook 10 minutes, stirring on the 2 minute intermittent setting. Slowly pour in milk, stirring on low speed. Add nutmeg; cook 10 minutes, on intermittent 2 minute setting or until most of the liquid has evaporated.
- Add tomatoes, bring to a boil. Reduce heat to Simmer setting; simmer, uncovered for 2 hours. Season with salt and pepper to taste.
- Cook pasta according to package directions; drain. Combine pasta and sauce in large bowl; toss to coat. Top with cheese just before serving.
Makes 4 to 6 servings.
Tags: Recipes , Winter Warmers, Pastas; Rice; Grains, Sauces; Dips & Dressings
Tools: Multi-Cooker