Gorgeous Bolognese Sauce in a Multicooker
10 servings
240 minutes
The luxurious Bolognese sauce made in a multicooker is a true embodiment of Italian gastronomy. This rich, deep sauce has its roots in Bologna, a city known for its passion for exquisite pasta. The classic combination of beef, pork, and veal mince, complemented by the tenderness of chicken liver, creates a profound meaty flavor. Vegetables, bacon, and saffron add aromatic complexity to the sauce while slow cooking in the multicooker reveals every nuance of the ingredients. White wine, tomatoes, and cream give it a velvety texture while Parmesan completes the composition with a subtle salty note. Perfect with pasta, this sauce envelops every strand of spaghetti or tagliatelle in rich flavor, turning an ordinary meal into a true Italian feast.
1
Preheat the oven to 130 degrees. Add gelatin to the broth. Set aside. Use an immersion blender to puree whole tomatoes. Chop the chicken liver with a blender.
- Chicken broth: 1.5 l
- Gelatin in plates: 4 pieces
- Canned tomatoes: 1 jar
- Chicken liver: 250 g
2
Heat olive oil in a pan. Add beef, pork, and veal mince to the pan, season with salt and pepper. Fry for 10 minutes, breaking up large clumps with a spatula. Remove from heat and add chicken liver. Mix well.
- Olive oil: 0.3 glass
- Ground beef: 450 g
- Minced pork: 450 g
- Ground veal: 450 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken liver: 250 g
3
Melt butter and bacon in a large skillet over medium heat. Cook for about 8 minutes. Add chopped onion, carrot, celery, minced garlic, saffron, and half of the parsley and continue cooking, stirring until the vegetables are soft. Add the vegetables to the minced meat.
- Butter: 4 tablespoons
- Bacon: 250 g
- Onion: 1 head
- Carrot: 2 pieces
- Celery: 4 stems
- Garlic: 4 cloves
- Parsley: 35 g
4
Place the pan with the minced meat on the heat and cook until most of the liquid evaporates.
5
Add wine and continue cooking until the alcohol evaporates. Pour in the broth, tomato puree, milk, and bay leaf. Season with salt and pepper.
- Dry white wine: 2 glasss
- Chicken broth: 1.5 l
- Canned tomatoes: 1 jar
- Milk: 1 glass
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Bring the sauce to a boil, then transfer to the multicooker without closing it. Cook in the multicooker until the moisture evaporates and the sauce thickens. This may take 3-4 hours.
7
Remove fat.
8
Mix in the heavy cream, add parmesan, fish sauce, and the remaining parsley. Bring to a boil, stirring. Season with salt and pepper. The Bolognese sauce is ready!
- Cream 30%: 1 glass
- Grated Parmesan cheese: 75 g
- Fish sauce: 2 tablespoons
- Parsley: 35 g
- Salt: to taste
- Ground black pepper: to taste
9
Cook the pasta and pour 3/4 of the sauce into the pot with the pasta. Heat the pasta with the sauce. Plate it and garnish with the remaining sauce. Serve hot. Portions can be sprinkled with Parmesan cheese.
- Pasta: to taste
- Grated Parmesan cheese: 75 g