Multi Cooker Bolognese Sauce Recipes

BOLOGNESE SAUCE

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

SLOW COOKER BOLOGNESE

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes.
• Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

BOLOGNESE SAUCE (PRESSURE COOKER)

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Brown beef, pork and veal in batches until nicely browned. Set the meat aside and pour off all but 1 tablespoon of the fat.
• Add the onion, garlic, carrots and celery to the cooker and cook for 3 or 4 minutes. Stir in the dried oregano, bay leaf and fresh thyme and cook for another minute or so. Stir in the red wine, tomatoes, tomato paste, beef stock and salt and pepper. Return the meat to the cooker and lock the lid in place.
• Pressure cook on HIGH for 10 minutes.
• Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Parmesan cheese.

MULTI-COOKER BOLOGNESE SAUCE

Steps:

• Press BROWN/SAUTE, set the temperature to HIGH and then press START/STOP. When heated, add the olive oil and cook the onions, carrots and garlic while stirring until they begin to soften, approximately 3 to 5 minutes.
• Add the beef, season with salt/pepper and cook while stirring until brown all the way through, approximately 3 to 5 minutes.
• Add the wine and cook until reduced, 3 minutes. Add the oregano, basil, bay leaf, can of tomatoes, and tomato paste and stir to combine. Press START/STOP to turn off the saute function.
• Secure the lid. Press PRESSURE COOK, set pressure to HIGH and adjust the time to 15 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
• Once cooking is complete and the pressure is released (either manually or automatically), open the lid.
• Optional: If there's too much liquid, turn back on to the BROWN/SAUTE setting to boil off some of the liquid for a thicker sauce.
• Add cooked pasta to the multi-cooker bowl and stir thoroughly. Serve topped with freshly grated parmesan cheese.