I tried my bolognese sauce recipe in the new Express Crock Programmable Multi-Cooker to see if I could save time and create fewer dirty dishes. This recipe turned out great AND saved time.
1/4teaspoon pepperred or black, plus extra for taste
1 28-ozcandiced tomatoeswith juice
1 28-ozcancrushed tomatoes
Instructions
Press BROWN/SAUTE, set the temperature to HIGH and then press START/STOP. Add the olive oil and cook the onions, carrots and celery while stirring until they begin to soften, 5 to 8 minutes.
Add the pancetta, beef and pork, season with a few shakes of salt and pepper and cook while stirring until brown all the way through, 5 to 8 minutes.
Add the wine and cook until reduced by half, 3 to 4 minutes. Add the Italian seasoning, salt and pepper along with both cans of tomatoes. Press START/STOP to turn off the saute function.
Secure the lid. Press MEAT/STEW, set pressure to HIGH and adjust the time to 15 minutes. Make sure the STEAM RELEASE VALVE is in the "SEAL" (closed position). Press START/STOP.
Once cooking is complete and the pressure is released (either manually or automatically), open the lid.
Optional, but recommended: Spoon off some of the liquid and/or turn back on to the BROWN/SAUTE setting to boil off the liquid for a thicker sauce (as pictured).
Serve on a bed of cooked whole-wheat noodles topped with freshly grated parmesan cheese.