📋Easy Bolognese Pasta
To make an easy "whatever" Bolognese pasta I make my sauce in the pressure cooker for speed and deeper flavour. Before adding the stock deglaze with Marsala
Servings 5 people
For traditional Bolognese sauce
Stir fry the diced onion, carrot and celery to make a soffritto (add bacon for Bolognese) 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 (add milk for Bolognese), 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.
- The recipe in this article is a quick and simple version of the Bolognese sauce, which technically should be called ragu. Although in the ingredients list I indicate the variation needed to make a traditional Bolognese.
- Marsala is an old sweet wine often used in Italian cooking. Even if you are cooking for children it is not as 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
- If you don't have a pressure cooker, simmer the sauce for 2 hours.
- You can make a large batch and freeze it.
- You can make a ragu with many different cuts of meat: lamb, pork, beef. Shanks are the best cuts to use as cartilages melt in a nice creamy sauce when cooked for a long time.
- You can serve it with pasta, rice or with homemade gnocchi.
- Besides lasagna, you can use this Bolognese sauce as a filling of eggplant parmesan, arancini, timbale, baked pasta or in the Italian potato pie Gateau.
Calories: 597kcal | Carbohydrates: 76g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 132mg | Sodium: 572mg | Potassium: 949mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2525IU | Vitamin C: 8.9mg | Calcium: 64mg | Iron: 5mg