Multicooker Beef Bolognese with Red Ale

Directions

1. 1. Press Sauté button on multicooker. Once pot is heated, sauté pancetta until some of the fat is released and meat is just beginning to crisp, 2 to 3 minutes.
2. 2. Add oil to pot and heat until warm. Add onion, celery, carrot, mushrooms and 1 tsp (5 mL) salt. Cook, stirring often, until vegetables just begin to soften, about 5 minutes.
3. 3. Add beef and cook, stirring to break up, until no longer pink, 5 to 7 minutes. Add ale and cook, stirring occasionally, until no liquid remains, 2 to 3 minutes.
4. 4. Add garlic and tomato paste. Cook, stirring, until tomato paste darkens and is well blended with meat mixture, about 2 minutes.
5. 5. Stir in crushed tomatoes, bay leaves, remaining 1 tsp (5 mL) salt and pepper. Cover, ensuring valve is set to Sealing, and cook on High Pressure for 15 minutes. Let pressure release naturally, according to manufacturer’s instructions.
6. 6. Stir in milk until blended. Let sauce stand in multicooker on Keep Warm setting until ready to serve.

Tips

• If you’re in a rush to get dinner on the table, start boiling your pasta just before the bolognese is done cooking. By the time the pressure from the multicooker releases, your noodles will be ready to eat.
• For a lower-carb meal, replace pasta with cooked spaghetti squash or sautéed zucchini noodles.
• If pancetta isn’t available, try chopped bacon or prosciutto. Neither is traditional in bolognese, but both are delicious.