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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 nely 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
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