SUNDAY BOLOGNESE
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hourWe love a lazy, rainy Sunday recipe like this Bolognese. Were you hoping for a make-it-quick, Sunday Funday recipe? We can do that, too – just grab your Instant Pot. In either case, the result is a luxurious sauce that’s begging you to boil the pasta. This Bolognese starts with Italian Battuto – an aromatic combo of onion, carrot, celery, fennel and garlic. Just like how French Mirepoix and Cajun Creole Trinity are used to start off delectable dishes, that’s what Battuto does for this Bolognese.
Read all about the aromatic combinations that will make you a better cook in our blog. Then start this Sunday Bolognese – the perfect way to end the weekend.
Ingredients
3 oz pancetta or bacon
1 onion, chopped
2 ribs celery, chopped
1 carrot, chopped
1 small bulb fennel, chopped
4 garlic cloves, minced
1 lb ground beef
1 cup white wine
1 tsp salt
1/4 cup tomato paste
1 Tbl Italian Seasoning
3 scrapes Nutmeg
2 cups chicken stock
1 cup whole milk
1 1/2 cups canned plum tomatoes
1 Bay Leaf
Salt & Pepper to taste
Pasta and parmesan cheese for serving
Instructions
- In a dutch oven, cook the pancetta (or bacon) until crispy. Add in the onions, celery, carrot and fennel. Cook until the vegetables are softened and beginning to brown. Add in the garlic and cook for 2 minutes.
- Add the ground beef and salt to the pot and cook, breaking up the meat into very small bits. Cook until there is no visible pink. Add the wine.
- Continue to cook until the wine is completely evaporated and the mixture is starting to stick to the pot. Add in the tomato paste, Italian Seasoning and nutmeg. Stir to combine and cook for about 2 minutes – you’re looking to brown the tomato paste just a bit.
- Add in the canned tomatoes, stock, milk and bay leaf. Stir to combine and break up the tomatoes. Reduce to a lazy simmer for 2 hours. The consistency should be that of sloppy joe sauce. Taste and adjust with salt and black pepper. Serve with pasta and parmesan cheese.
- Instant Pot Directions: Set pot on Saute mode on high. Add in the pancetta (or bacon) and cook until crisp. Add in the onion, celery, carrot, fennel and garlic. Saute until softened and most of the liquid has evaporated.
- Add the beef and salt to the pot. Use a spoon as you saute to break up the meat. Add in the wine and saute until just about evaporated.
- Add in the tomato paste, Italian Seasoning and nutmeg. Stir to combine. Add in the canned tomatoes, stock, milk and bay leaf. Stir to combine.
- Hit cancel. Set the pot to Manual Pressure Cook for 18 mins. Allow to naturally release for 15 mins. Manually release any remaining pressure and open the lid. Stir and if there is too much liquid, set to Saute on medium with the lid off until the mixture is reduced. Taste and adjust with salt and pepper. Serve with pasta and grated parmesan cheese.
