Classic Bolognese Sauce
By KitchenAid
Images
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.
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 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.
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.