Bolognese Sauce
By All-Clad
Bolognese Sauce
By All-Clad
Yield/Serves:
Makes 4 servings
- 1 small onion
- 2 small carrots
- 2 garlic cloves
- 1 Tbsp. olive oil
- ¾ lb. ground beef, broken into pieces
- ½ cup dry red wine
- 2 Tbsp. tomato paste
- 1 (14.5-oz) can diced tomatoes
- 1½ tsp. oregano
- ½ tsp. salt
- ½ tsp. pepper
- 8 oz. dry spaghetti pasta, cooked
- Parmesan cheese
This recipe was designed for the All-Clad Prep & Cook.
Peel and roughly chop the onion, carrots and garlic. Place the onion, carrots and garlic in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.
Replace the ultrablade knife with the mixer. Add the oil and launch the P1 simmer program at 270°F for 5 minutes.
At the end of the program, add the ground beef, wine, tomato paste, tomatoes, oregano, salt and pepper. Launch the P2 simmer program at 190°F for 35 minutes.
Prepare spaghetti according to the package directions.
At the end of the cooking, serve the sauce with pasta and Parmesan cheese.
Tip: this sauce freezes well. If you would like a thinner sauce, add ¼ cup of beef broth during the cooking.
Peel and roughly chop the onion, carrots and garlic. Place the onion, carrots and garlic in the bowl fitted with the ultrablade knife and mix at speed 11 for 10 seconds.
Replace the ultrablade knife with the mixer. Add the oil and launch the P1 simmer program at 270°F for 5 minutes.
At the end of the program, add the ground beef, wine, tomato paste, tomatoes, oregano, salt and pepper. Launch the P2 simmer program at 190°F for 35 minutes.
Prepare spaghetti according to the package directions.
At the end of the cooking, serve the sauce with pasta and Parmesan cheese.
Tip: this sauce freezes well. If you would like a thinner sauce, add ¼ cup of beef broth during the cooking.