Multi-Cooker Bolognese with Fettuccine
A rich, long-simmered Bolognese sauce is easier to prepare than ever using a KitchenAid multi-cooker, which has settings for both sautéing and slow cooking the ingredients. This recipe makes a big batch—about 12 cups of sauce—though you’ll need only 2 to 3 cups to coat the pasta. Store the leftovers in the refrigerator and eat within 3 days, or keep them in the freezer for up to 3 months.
- 2 Tbs. olive oil
- 2 oz. (60 g) pancetta, chopped
- 2 small yellow onions, finely chopped
- 2 carrots, finely chopped
- 1 celery stalk, finely chopped
- 3 lb. (1.5 kg) ground beef
- 2 cups (16 fl. oz./500 ml) beef broth
- 1 1/2 cups (12 fl. oz./375 g) dry red wine
- 1 can (28 oz./875 g) crushed plum tomatoes
- 1/2 cup (4 fl. oz./125 ml) milk
- Salt and freshly ground pepper, to taste
- 1 lb. (500 g) fettuccine
- Grated Parmigiano-Reggiano cheese for serving
In a multi-cooker on the sauté setting, warm the olive oil. Add the pancetta and sauté, stirring occasionally, until it begins to brown and render its fat, 3 to 5 minutes. Add the onions, carrots and celery and sauté, stirring occasionally, until the onions are translucent, 6 to 8 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until no longer red, 8 to 10 minutes.
Add the broth and wine to the pan and stir, scraping up any browned bits from the bottom of the insert. Change the setting to slow cook, high, cover and cook for 4 hours. Stir in the milk, cover and continue cooking for 20 minutes more. Season to taste with salt and pepper.
When the sauce is almost done, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally to prevent sticking, according to the package instructions until al dente (tender but firm to the bite). Drain, return the pasta to the pot, and toss gently with 2 to 3 cups of the Bolognese sauce. Serve, passing the cheese at the table. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Slow Cooker, by Norman Kolpas (Oxmoor House, 2007).