Bolognese pasta in a multicooker

Table of contents:

Bolognese pasta in a multicooker
Bolognese pasta in a multicooker


  • 2 tablespoons olive oil
  • 1 cup carrots, finely chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, pressed
  • 500 g ground beef
  • 1 and ½ cups fresh milk
  • 800 g canned tomatoes, finely chopped
  • 170 g tomato paste
  • ½ teaspoon s alt
  • ½ teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon coarse red pepper flakes
  • ¼ cup grated Parmesan cheese


In a large skillet over medium heat, heat the olive oil. In it, stew the carrots, onions, and garlic until they soften for about 10 minutes. Add the mince to the pan. Stir until crumbled and darkened and mixed with the vegetables. Stir until browned. Drain excess fat from pan. Add 1 cup of milk. Bring to a boil, reduce heat to low and simmer until liquid is absorbed or about 15 minutes.

Place the beef and vegetables in the bowl of the multicooker. Set to high heat. Add the tomatoes, tomato paste, s alt, pepper, oregano, basil and hot pepper. Let it cook for 1 hour. Meanwhile, mix half a cup of milk with the grated parmesan. Stir well. Add the sauce and let it cook for another half hour. Serve the Bolognese sauce over canapés of cooked aldente pasta.

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