authentic bolognese

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

Instant Pot Bolognese

pancetta (or center cut bacon, chopped)

unsalted butter

onion

celery (about 3/4 cup, minced)

carrots (about 3/4 cup, minced)

lb beef

dry white wine (such as Pinot Grigio)

28 oz cans crushed tomatoes (I love Tuttorosso)

bay leaves

kosher salt and fresh black pepper (to taste)

half & half cream

parsley

Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.

Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.

Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.

Add the wine and cook until it reduces down, about 3-4 minutes.

Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.

Natural release, stir in the half &amp; half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.

Looking for a traditional bolognese sauce from Italy? Look no further; this authentic tagliatelle bolognese recipe is the official version commonly served in restaurants and homes in Bologna.

Tagliatelle Bolognese

tbsp extra virgin olive oil

onion (finely chopped)

carrots (finely chopped)

celery (finely chopped)

1.1 lbs ground beef mince ((500 grams))

0.45 lbs pancetta ((200 grams))

fl oz white wine ((150 milliliters) or red wine)

8.5 fl oz milk ((250 milliliters))

8.5 fl oz beef stock ((250 milliliters))

oz passata ((400 grams) or canned chopped tomatoes)

Salt and pepper (to taste)

1.32 lbs tagliatelle ((600 grams) fresh or dried)

Parmigiano Reggiano (to serve)

In a deep sauté pan over medium heat, add a little olive oil and fry the pancetta for 3 to 4 minutes. Add chopped vegetables and continue to sauté for 6 to 8 minutes, until softened. If necessary add a bit more olive oil.

Add ground beef and cook for 4 to 5 minutes while occasionally mixing until the beef has browned. If there are any big lumps, you can break them up with a spatula or wooden spoon.

Turn up the heat to high and deglaze the pan by adding the wine and scraping any brown bits stuck to the bottom with a spatula or wooden spoon. Once the alcohol has evaporated, mix in the stock and tomato passata.

Bring to a light simmer and turn the heat low. Partially cover the pan with a lid and lightly simmer for at least 1 1/2 hours while stirring occasionally. Add more stock if necessary. Season with salt and pepper. Stir in the milk and simmer for an additional 30 minutes.

Bring a large pot of water to a boil. Add salt and bring to a boil again. Add the pasta and cook until al dente. Take a cup of the pasta water and place it to the side. Then strain the pasta in a colander.

If the sauce looks too thick, mix in some pasta water to help thin it out. If not, move on to the next step.

Add the cooked tagliatelle to the bolognese sauce and slowly mix until well incorporated.

Turn off the heat, plate and serve immediately with grated Parmigiano Reggiano.

It&#039;s easy to make the BEST Pasta with Bolognese sauce at home- the kind where the sauce clings to every piece of pasta and has the most delicious Italian taste, with a few tricks and only five ingredients!

Five-Ingredient Pasta with Bolognese Sauce

rigatoni (or other pasta shape)

marinara sauce (I used Rao's)

lb. lean ground beef

extra virgin olive oil

pecorino Romano cheese (finely grated,

kosher salt (to taste)

black pepper (to taste)

parsley (for garnish (optional))

Bring a large pot of heavily salted water to a boil (see notes).

Cook pasta until just before it's al dente (about 2 minutes before the time designated on the package).

Meanwhile, cook ground beef in a large deep skillet until fully cooked. As you are cooking it, break it into very small pieces. I used a potato masher to make sure it got broken up enough.

Move the beef to one side of the skillet and tilt it in order to separate the grease/liquid. Remove the grease with a spoon and discard.

Add the marinara sauce to the ground beef. Stir, cover, and simmer until heated through.

When pasta is done just before it's al dente, reserve 1-2 cups of the pasta water and drain the rest. Don't drain too thoroughly- it's OK, and actually a good thing, if it has some of the water clinging to it.

Add the drained pasta to the skillet with the sauce (you can also move it directly from the water using a slotted spoon). If the skillet is too small, you can add the pasta back into the pot in which it cooked, and add the sauce to it.

Stir to coat the pasta in the sauce in the skillet or pot and keep heat on medium low. Add 1/4 cup of the reserved pasta water, stirring to coat. Add more pasta water as necessary to help the pasta finish cooking to al dente- it will help the sauce thicken and stick to every piece of pasta (I used about 3/4 cup total).

Turn off the heat. Stir in olive oil (2 tablespoons) and pecorino romano cheese (1/4 cup). Taste and add salt if necessary.

Serve immediately with extra pecorino romano and garnished with fresh parsley, seasoned with fresh ground black pepper.

Very yummy!! Thank you. Loved the extra tips it definitely made a difference.

For vegetarian and/or gluten-,free brethren, this came out excellent with Impossible Burger "meat" (using a masher was a great idea) and Tinkyada Pasta Joy brown rice spaghetti.  I added in sauteed onions and spinach for color.  Thanks!

I pretty much do the same thing. I get the frozen 91-9 ground beef from costco (5 x1 lb pack), rao's (2 x 24 oz pack...so much cheaper at costco!) and the organic 6 pack of variety noodles.  So easy and delicious. Going to Costco it costs me about $10 to make (compared to $15 from local grocery store) and it makes more!

I made this two weeks ago and it was fantastic.  My husband asked for it again for tonight.  I was amazed at the flavor of the Rao's jar sauce.  I always make my sauce from scratch but this brand is a close second.

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Instant Pot Bolognese

Tagliatelle Bolognese

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