Vic’s Tricks To…Meaty Bolognese

Vic’s Tricks To...
by Vic’s Tricks To...
10 servings
1 hr 15 min

I made my first bolognese sauce 4 years ago.


OK – not sure if the point gets across there, but I’ve been cooking for the last 20 years of my life. And mostly Italian food too!


But, growing up in the Barbara family, we didn’t do bolognese. We had good ole sauce and balls.


SEE: The Barbara Family Marinara Sauce


But y’all know by now I love me some meat, so I figured bolognese was the way to go. Plus, I knew it could be done super quick and easy in my pressure cooker.


You technically don’t need to have a pressure cooker to make this recipe….


But seriously, what’s taking you so long?? GO OUT AND GET ONE THEY ARE THE BEST!


Either way, I’ll make it clear when there’s a difference in the steps depending on the instrument you’re using.


On with it!


In a large pot or pressure cooker, saute the pancetta over medium-high heat until the fat starts to render and the bits become a bit darker pink in color, about 5 minutes.


Add in the mirepoix and cook until veggies begin to soften, about 4 minutes.

VIC TRICK: Mirepoix is the French term for using carrots, onion, and celery as a base for a savory dish. Oh yea, we’re pretty cultured around here.


Next, add in the ground beef, break it up into small pieces, and cook until browned.

Add in some wine (I used white because I had it already, but red would work lovely as well) and wait for it to reduce for about 4 minutes. Then add in the crushed tomatoes, bay leaves, oregano, garlic powder, salt and pepper.

  • If cooking in the pressure cooker, cook on high for 15 minutes and let it naturally release.
  • If cooking on the stovetop, let it simmer for about an hour or more.


Top over pasta or zoodles or spaghetti squash and stuff your face with some meaty deliciousness.

Happy Eating!

Give it a try and rate this recipe!

Vic’s Tricks To…Meaty Bolognese
Recipe details
  • 10  servings
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

  • 4 ounces pancetta chopped
  • 1 tablespoon butter
  • 1 large white onion, minced
  • 2 celery stalks minced
  • 2 carrots minced
  • 2 lb ground beef
  • 1/4 cup dry wine (red or white will do)
  • 2 28 oz cans crushed tomatoes
  • 3 bay leaves
  • 1 tsp oregano
Instructions

In a large pot or pressure cooker, saute the pancetta over medium-high heat until the fat starts to render and the bits become a bit darker pink in color, about 5 minutes.
Add in the mirepoix (onions, carrots, celery) and cook until veggies begin to soften, about 4 minutes.
Next, add in the ground beef, break it up into small pieces, and cook until browned.
Add in some wine and wait for it to reduce for about 4 minutes. Then add in the crushed tomatoes, bay leaves, oregano, garlic powder, salt and pepper.
If cooking in the pressure cooker, cook on high for 15 minutes and let it naturally release.
If cooking on the stovetop, let it simmer for about an hour or more.
Top over pasta or zoodles or spaghetti squash and stuff your face with some meaty deliciousness.
Vic’s Tricks To...
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