53
Recipes
Bolognese
Serves: 6-8
Directions:
1.
Using a large stock pot, set PIC to 375
˚
F and add oil followed by onions,
carrots, celery, garlic and let sweat for 10-12 minutes then take veggies out
and set aside.
2. Add beef and pork, set PIC to 400
˚
F and cook until brown. Leave the fat in.
3. Add veggie mix along with tomatoes, wine, and sugar. Season with salt and
pepper. Stir to incorporate.
4. Reduce to 225
˚
F, cover and let simmer for 45 minutes to 1 hour.
Stir occasionally.
5. Top with parsley and serve over pasta.
Tips:
•
•Use a food processor to shred the carrots and celery.
•
•Use a potato masher to evenly break lumps of meat.
• Do not skim off the fat while cooking, this is what makes it a
true Bolognese.
Ingredients:
⅛
cup extra-virgin olive oil
1 cup of very finely diced white onion
½
cup celery, diced small
1 cup shredded carrots
1 tablespoon fresh garlic, minced
2 pounds ground beef, chuck
½
pound ground pork or veal
2 cups white wine
2 (28-ounce) cans crushed tomatoes
2 tablespoons fresh Italian parsley
salt and pepper
1 tablespoon sugar
