Classic Bolognese Sauce With Orecchiette Pasta

By carvalhohm

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup dry white wine
• 1 cup milk
• 1/8 teaspoon ground nutmeg
• 1 can (about 28 ounces) whole tomatoes, undrained, chopped
• 1 package (16 ounces) uncooked orecchiette pasta
• 1/2 cup grated Parmesan cheese

Details

Servings 4
Adapted from kitchenaid.com

Preparation

Step 1

1 Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add onion; sauté 5 minutes or until translucent. Add carrot, celery and garlic; sauté 5 to 7 minutes or until softened.

2 Add ground beef, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper; cook 7 minutes or until no longer pink, stirring to break up meat. Add wine; cook 10 minutes, stirring occasionally. Slowly pour in milk, stirring constantly. Stir in nutmeg; cook 10 minutes or until most of liquid has evaporated, stirring occasionally.

3 Add tomatoes with juice; bring to a boil. Reduce heat to Simmer setting; simmer, uncovered, 2 hours. Stir in remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.

4 Cook pasta according to package directions; drain. Combine pasta and sauce in large bowl; toss to coat. Top with cheese just before serving.

Makes 4 to 6 servings