To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour.
A proper Bolognese sauce should cook for hours, while it only takes 30 minutes with a pressure pan.
For more information on pressure cooker you can see my post: Pressure Cooker.
If you don t have a pressure cooker, you can use an instant pan or cook it for 2 hours.
Make a large batch and freeze it.
The ingredients you need are:
500 gr of "Whatever" pasta, my favourite fresh homemade tagliatelle
For the Bolognese sauce:
30 ml of olive oil
1 large onion diced
1 large carrot diced
1 stalk of celery diced
1 cube of beef stock
500 gr of lean minced beef
500 gr of regular tomato sauce
½ cup of Marsala wine, optional but highly recommended
Stir the meat until it is all brown, then add a 1/2 cup of Marsala and let it evaporate.
Marsala is an old sweet wine often used in Italian cooking.
Even if you are cooking for children it is not dangerous as the alcohol evaporates completely.
It leaves a sweet taste to contrast the acidity of the tomatoes sauce.
It is an optional ingredient, but I highly recommend it
Add the tomato sauce and the beef stock, stir and close the pressure pan.
Once the pressure is built, the sauce has to cook only 30 minutes, and in this meantime you can boil the pasta so they are ready at the same time.
Once the pasta and the Bolognese sauce are ready, combine them and serve.
30 minutes to cook the sauce and 5 to prepare this delicious "Whatever" Bolognese pasta
Total 35 minutes!
To make this recipe I use my WMF Perfect Pressure Cooker.
Being trapped in allows the flavour of each ingredient really incorporates into the water steam.
And, it only takes 30 minutes!
Otherwise, it should simmer for 2 to 3 hours.
To find out more about the pressure cooker I use and all the recipes I make with it, you can read my review here
For instructions on recipes template see post: Food Madness: Digital & Apps
Easy Bolognese Pasta
- 500 gr Fresh Tagliatelle
- 30 ml Olive oil
- 1 large onion diced
- 1 large carrot diced
- 1 stalk of celery diced
- 1 cube of beef stock
- 500 gr lean minced beef
- 500 gr regular tomato sauce
- 1/2 cup Marsala wine optional
- Stir fry the diced onion, carrot and celery to make a soffritto and once cooked add the meat.
- Stir the meat until it is all brown, then add a glass of Marsala and let it evaporate.
- Add the tomato sauce and the beef stock, stir and close the pressure pan.
- Once the pressure is built, the sauce has to cook only 30 minutes, and in this meantime you can boil the tagliatelle so they are ready at the same time.
- Once the tagliatelle and the Bolognese sauce are ready, combine them and serve.