Do I really have to use the salsiccia without the skin?

Yes, this way you can easily fry the meat until crumbly and you get a better sauce structure.

Can I make this recipe without chili?

Of course, the sauce is also very tasty without chili pepper.

Can I cook the sauce longer in the Cookeo?

Yes, after the 15 minutes you can continue to simmer using the simmer function.

Which pasta would you best serve this with?

Tagliatelle, pappardelle or penne are ideal.

How can I store this dish?

In the refrigerator: can be stored in an airtight container for up to 3 days. In the freezer: store in portions for up to 3 months. Reheating: in the Cookeo (simmer function) or simply in a saucepan over low heat.

Bolognaise sauce with salsiccia and cherry tomatoes prepared in the cookeo

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15min

•

Easy

I like to make a big jar of Bolognese sauce so I always have some in the freezer for busy days. This version is a little more special: instead of classic ground beef, I use juicy Italian salsiccia with fennel. Combined with sweet cherry tomatoes and a touch of chili, you get a full, rich sauce that's perfect with pasta. Comfort food at its finest, and ideal for making double to keep your pantry (and freezer) well-stocked.

This time I'm making it completely in the cookeo, crazy how much fits in there, it's much faster and you can delegate, love it so much during those busy days!

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Ingredients

What do you need?

Quantity: 4P

Basic
1kg Italian salsiccia (fennel sausage, skinless)
500 g cherry tomatoes, halved
1 large onion, finely chopped
3 cloves garlic, minced
2 red chili peppers, seeded and finely chopped
2 carrots, in small cubes
2 stalks celery, cut into small cubes
70g tomato puree
250 ml red wine (optional)
800g peeled tomatoes
400g passata
2 bay leaves
1 tbsp oregano
2 tablespoons of olive oil
Salt and black pepper to taste
Optionally, a crust of parmesan cheese

Extra for finishing
Fresh basil, coarsely torn
Parmesan cheese, grated

1kg Italian salsiccia (fennel sausage, skinless)
500 g cherry tomatoes, halved
1 large onion, finely chopped
3 cloves garlic, minced
2 red chili peppers, seeded and finely chopped
2 carrots, in small cubes
2 stalks celery, cut into small cubes
70g tomato puree
250 ml red wine (optional)
800g peeled tomatoes
400g passata
2 bay leaves
1 tbsp oregano
2 tablespoons of olive oil
Salt and black pepper to taste
Optionally, a crust of parmesan cheese

Fresh basil, coarsely torn
Parmesan cheese, grated

Make it veggie!

Replace the salsiccia with:

400 g vegetarian minced meat or lentils (green or brown)

1 teaspoon fennel seeds (lightly crushed) for that typical salsiccia flavour
Follow exactly the same cooking process: first sauté the vegetables, add the veggie mince, then the rest, and cook for 15 minutes under pressure.

Preparation method

How do you make this?

Preparing the salsiccia Remove the skins from the salsiccia and loosen the meat with a fork.
Fry vegetables
Heat olive oil in the cookeo by selecting the heavy stew function. Add the onion, carrot, celery and garlic and simmer gently for 8 minutes until the vegetables are translucent.
Add salsiccia Place the meat of the salsiccia in the pot. Break the meat into smaller pieces with a wooden spoon while frying.
Building flavors Add the chili pepper and tomato puree. Stir well and let it fry for 2 minutes.
Deglaze and add tomatoes Deglaze with the red wine and let it reduce briefly. Then add the cherry tomatoes and the peeled tomatoes. Season with bay leaf, oregano, parmesan crust, salt and pepper.
Select express steam cooking for 15 minutes Once done, stir well again and taste to see if any seasoning is needed. You can also let the sauce simmer further until it becomes a thicker sauce.
Finishing Remove the herbs. Finish with fresh basil and Parmesan cheese just before serving.

Tips

I often make this sauce a day in advance: the flavors are even deeper.
Delicious with spaghetti, tagliatelle or gnocchi, or as a base for a lasagna (link)
No wine in the house? Use some vegetable stock.
You can add extra vegetables such as zucchini or mushrooms.
Finish: Afterwards, remove the herbs. Serve the sauce with pasta of your choice and finish with fresh basil and Parmesan cheese.