Classic Bolognese Sauce

By by KitchenAid
Images
Classic Bolognese Sauce
Serves
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup dry white wine
  • 1 cup milk
  • ⅛ teaspoon ground nutmeg
  • 1 can (about 28 ounces) whole tomatoes, undrained, chopped


Procedure
Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add onion; sauté 5 minutes or until translucent. Add carrot, celery and garlic; sauté 5 to 7 minutes or until softened.

Add ground beef, ½ teaspoon salt and ¼ teaspoon pepper; cook 7 minutes or until no longer pink, stirring to break up meat. Add wine; cook 10 minutes, stirring occasionally. Slowly pour in milk, stirring constantly. Stir in nutmeg; cook 10 minutes or until most of liquid has evaporated, stirring occasionally.

Add tomatoes with juice; bring to a boil. Reduce heat to Simmer setting; simmer, uncovered, 2 hours. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.

This sauce is great served over fresh cooked pasta and topped with Parmesan cheese.

Classic Bolognese Sauce

By by KitchenAid
Serves
Makes 4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 cup dry white wine
  • 1 cup milk
  • ⅛ teaspoon ground nutmeg
  • 1 can (about 28 ounces) whole tomatoes, undrained, chopped


Procedure
Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add onion; sauté 5 minutes or until translucent. Add carrot, celery and garlic; sauté 5 to 7 minutes or until softened.

Add ground beef, ½ teaspoon salt and ¼ teaspoon pepper; cook 7 minutes or until no longer pink, stirring to break up meat. Add wine; cook 10 minutes, stirring occasionally. Slowly pour in milk, stirring constantly. Stir in nutmeg; cook 10 minutes or until most of liquid has evaporated, stirring occasionally.

Add tomatoes with juice; bring to a boil. Reduce heat to Simmer setting; simmer, uncovered, 2 hours. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.

This sauce is great served over fresh cooked pasta and topped with Parmesan cheese.