Bolognese pasta in the multicooker

Name: Bolognese pasta in the multicooker
Ingredients: 1 teaspoon olive oil; 1/2 medium onion (75 g); 1 medium carrot (60 g); 70 g mushrooms; 250 g lean ground beef; 2 tablespoons tomato paste; 400 g chopped tomatoes; 1 garlic clove; 90 ml red wine; 270 ml water; 250 g penne

Pasta/Pizza - Bolognese pasta in the multicooker by Anuta L. - Recipia

Bolognese pasta in the multicooker has penne cooked in a meat and tomato sauce with mushrooms and carrot. It all cooks in the same pot, and the sauce clings to the pasta; the red wine goes in before the STEW program, after the first few minutes of FRY. With penne, I aim for a little bite, not pasta that falls apart. Preparation: 15 minutes. Cooking: 43 minutes. Total time: 58 minutes. Servings: 2. Approximately 780 kcal and 42 g protein per serving.

Ingredients

1 teaspoon olive oil
1/2 medium onion (75 g)
1 medium carrot (60 g)
70 g mushrooms
250 g lean ground beef
2 tablespoons tomato paste
400 g chopped tomatoes
1 garlic clove
90 ml red wine
270 ml water
250 g penne

Preparation

1. Finely chop the onion and carrot, slice the mushrooms and chop the garlic. Put them in the inner pot with the oil and ground beef. 2. Leave the lid open. Select FRY for 13 minutes and press START. Stir from time to time; after 8 minutes, add the tomato paste, chopped tomatoes, garlic and red wine. Let the program run for 5 more minutes, until the meat starts to brown. 3. Add the water and penne, then select STEW. Close the lid and cook for 30 minutes, until the pasta is tender and the meat is cooked.

Notes

Don't cut short the first eight minutes of FRY; it gives the meat time to brown. Medium-ground beef breaks up more easily than very finely ground beef. Mushrooms can release water, so pat them dry if you rinsed them before chopping. The wine goes in uncooked; for an alcohol-free version, replace the 90 ml with 90 ml water. You can use gluten-free penne, but check the packet, as some soften faster in the multicooker. Keep leftovers in the fridge for no more than 3 days; when reheating, add a little water if the pasta has absorbed the sauce. Serve with a simple green salad.