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◊ 1 pound

ground beef

◊ 1 pound

hot Italian sausage,

casings removed

◊ ¼ pound

pancetta, diced

◊ 1 large onion,

ﬁnely diced

◊ 2 medium carrots,

ﬁnely diced

◊ 1 large stalk celery,

ﬁnely diced

◊ ½ teaspoon salt

◊ ½ teaspoon

black pepper

◊ 3 tablespoons

tomato paste

◊ 1 tablespoon

minced garlic

◊ 2 cans (28 ounces each)

diced tomatoes, drained

◊ 1 cup

Holland House

Red Cooking Wine

◊ Hot cooked spaghetti

(optional)

◊ Grated Parmesan cheese

(optional)

1. Press BROWN/SAUTÉ on CROCK-POT

Express Crock Multi-

Cooker. Add beef and sausage; cook, uncovered, on HIGH 6 to

8 minutes, stirring to break up meat. Remove to large bowl using

slotted spoon. Add pancetta to Express Crock; cook and stir 5

minutes or until crisp and brown. Remove to small plate.

2. Add beef mixture, onion, carrots, celery, salt and pepper to Express

Crock; cook and stir 1 minute. Stir in tomatoes and wine. Secure

lid. Press MEAT/STEW, set pressure to HIGH and time to 20

minutes. Make sure Steam Release Valve is in the “Seal” (closed)

position. Press START/STOP.

3. Once cooking is complete, quick release pressure.

Serve over pasta with cheese, if desired.

Spicy Sausage Bolognese Sauce

ingredients instructions

PREP: 15 mins

COOK: 35 min

SERVINGS

MULTI-

COOKER